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About the Dish

12 ounces Beef Tenderloin
1 teaspoon PeachDish Salt
1 pound New Potatoes
1 sprig Rosemary
3 sprigs Thyme
3 pats Butter
3 cloves Garlic
3 sprigs Parsley
6 ounces Filet Beans
1 1/2 ounces More than Gourmet Glace de Viande Gold
1 teaspoon Red Wine Vinegar
Per Serving
Calories 810
Total Fat 43 g
Saturated Fat 17 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 15 g
Cholesterol 160 mg
Sodium 1420 mg
Total Carbohydrates 53 g
Dietary Fiber 8 g
Sugar 7 g
Protein 48 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


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 garlic. 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, stir potatoes, and continue roasting until fully tender and lightly browned, 6-8 minutes more.
While the potatoes are roasting, cook steaks: Heat a skillet over medium-high heat. Coat pan with 1 teaspoon cooking oil, and add steaks. Cook steaks 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 each side. For medium well, cook 4-6 minutes total on each side.
As steaks finish cooking on the last side, turn off the heat, and add 2 pats butter, garlic and herb 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 beans. Cook, stirring, until 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 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!