Step 1

To make the mashed cauliflower, melt the butter in a 10” or larger cast-iron skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the cauliflower and heavy cream. Cover and cook for 10 minutes until soft. Transfer the cauliflower, minus any leftover liquid, to a blender, food processor or use an immersion blender to puree the mixture until smooth. Add in a bit of the leftover liquid to thin, if needed. Season liberally with salt and pepper, to taste. Transfer the mashed cauliflower to a bowl and set someplace warm. Wipe out the skillet.

Step 2

Season the filets with salt on both sides. In a medium bowl, combine the minced herbs, Castello Danish Blue, pork rind crumbs, salt, and pepper, set aside.

Step 3

Heat 1 tablespoon of butter in the skillet over medium heat. Add in the shallots and cook for 5 minutes until softened. Add in the garlic and cook for another minute. Transfer to the bowl with the blue cheese mixture. Wipe out the skillet.

Step 4

Preheat the oven broiler to high. Heat the avocado oil in the skillet over medium-high heat and sear the steaks for 5-7 minutes per side.

Step 5

Top each steak with the blue cheese mixture and transfer to the oven. Broil for 5 minutes until the crust is golden. This will result in a medium-rare filet. Remove from oven and let rest while you make the mushrooms.

Step 6

Without wiping out the skillet, add the butter to the pan over medium heat. Add the mushrooms and cook for 5-7 minutes, until soft. Deglaze the pan with the balsamic vinegar and season to taste.

Step 7

To serve, divide the cauliflower between two plates. Top with mushrooms and steak. Serve immediately.