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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 graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


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!