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About the Dish

  • Beef Tenderloin

    Beef Tenderloin

  • PeachDish Salt

    PeachDish Salt

  • New Potatoes

    New Potatoes

  • Rosemary


  • Thyme


  • Butter


  • Parsley


  • Filet Beans

    Filet Beans

  • Red Wine Vinegar

    Red Wine Vinegar


Heat oven to 450° F. Season steaks on all sides with a total 1/2 teaspoon PeachDish Salt. Set aside at room temperature.
Prepare your mise en place: Cut potatoes into 1-inch pieces, leaving whole any that are smaller than 1 inch in diameter. Pick and chop rosemary and thyme leaves, reserving stems. Peel and lightly crush 3 garlic cloves. Remove and discard bean tips, then cut beans into 2-inch pieces. Pick and chop parsley leaves, reserving stems.
Place potatoes on a heavy baking pan. Drizzle with 1 tablespoon olive oil, and sprinkle with rosemary and thyme leaves. Season with 1/4 teaspoon PeachDish Salt. Place pan in oven, and roast 10 minutes. Remove pan from oven, give potatoes a stir, and return to oven to roast until fully tender and lightly browned, 6-8 minutes more.
While the potatoes are roasting, cook steaks: Heat a sauté pan over medium-high heat. Coat pan with 2 teaspoons cooking oil, and add filets. Cook beef until well browned on bottom, about 2 minutes. Turn and cook 1-2 minutes more on opposite side. For rare to medium rare, roll filets briefly on all remaining sides. For medium, cook 2-3 minutes total on the sides. For medium well, cook 4-6 minutes total on the sides.
As steaks finish cooking on the last side, turn off the heat, and add 2 pats butter, garlic cloves and rosemary, thyme and parsley stems to the pan. Use a spoon to carefully baste steaks with browned butter, garlic and herb stems. Transfer steaks to a plate and let rest while you cook beans. (Discard herb stems and garlic.)
Return pan to medium heat, and add pole beans. Cook, stirring, until the beans are lightly browned, about 2 minutes. Stir in 1/4 cup water and remaining 1/4 teaspoon PeachDish Salt. When beans are fully tender and water has evaporated, stir in chopped parsley. Transfer beans to a plate, and set aside while you make your sauce. Place the same pan over low heat, and add 3/4 cup water, Glace de Viande Gold and vinegar. Stir to dissolve and incorporate. Turn off heat and stir in remaining 1 pat butter.
Carve steak if desired. Serve with roasted potatoes, pole beans and sauce. Enjoy!