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About the Dish

  • Beef Tenderloin

    Beef Tenderloin

  • PeachDish Salt

    PeachDish Salt

  • New Potatoes

    New Potatoes

  • Rosemary

    Rosemary

  • Thyme

    Thyme

  • Butter

    Butter

  • Parsley

    Parsley

  • Filet Beans

    Filet Beans

  • Red Wine Vinegar

    Red Wine Vinegar

METHOD

1
Heat oven to 450° F. Season steaks on all sides with a total 1/2 teaspoon PeachDish Salt. Set aside at room temperature.
2
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.
3
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.
4
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.
5
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.)
6
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.
7
Carve steak if desired. Serve with roasted potatoes, pole beans and sauce. Enjoy!