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 Snap Beans
3 tablespoons More than Gourmet Glace de Viande Gold
1 teaspoon Red Wine Vinegar
Per Serving
Calories 730
Total Fat 32 g
Saturated Fat 13 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 15 g
Cholesterol 155 mg
Sodium 1490 mg
Total Carbohydrates 54 g
Dietary Fiber 8 g
Sugar 7 g
Protein 55 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

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.


A big meal for dad deserves a big beer. Barleywine certainly qualifies as a big beer. Barleywines are high alcohol with lots of maltiness, and even more hop than a regular beer. This is going to be an amazing combination of beef and beer when we add Atlanta’s own Wild Heaven Height of Civilization a classic barleywine.

Wild Heaven Height of Civilization

Monastrell - Jumilla, Spain

Monastrells are ripe and opulent, full of rich dark fruits to complement the demi-glace as well as the main protein. Monastrells have supple tannins that are not too harsh, and pair well with the silky texture of the tenderloin.

Casa Castillo Monastrell Jumilla, Spain


• Heat oven to 450° F. • Season steaks on all sides with a total 1/2 teaspoon PeachDish Salt.
MISE EN PLACE • Cut potatoes into 1-inch pieces (tiny potatoes can be left whole). • Pick and chop rosemary and thyme leaves; reserve stems. • Pick and chop parsley leaves, reserving stems. • Crush and peel garlic. • Trim bean tips. Cut beans into 2-inch pieces.
• On a baking sheet, toss potatoes with 1 tablespoon olive oil, rosemary and thyme leaves and 1/4 teaspoon PeachDish Salt. • Roast in oven 10 minutes. • Stir potatoes. Roast in oven until tender and lightly browned, 6-8 minutes.
While potatoes roast: • Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steaks. Cook without disturbing until well-browned on bottom, about 2 minutes. • Flip, and cook without disturbing until browned on other side, 1-2 minutes. • For rare to medium rare, roll steaks 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.
• Remove skillet from heat. • Add 2 pats butter, garlic and rosemary, thyme and parsley stems. Use a spoon to carefully baste steaks with butter, garlic and herb stems. • Transfer steaks to a plate to rest. • Discard herb stems and garlic.
• Return pan to medium heat. Add beans. Cook, stirring, until beans are lightly browned, about 2 minutes. • Stir in 1/4 cup water and 1/4 teaspoon PeachDish Salt. • When water has evaporated, stir in chopped parsley. • Transfer beans to a plate. • Return skillet to low heat. Add 3/4 cup water, glace de viande and vinegar. Stir to incorporate glace de viande. • Remove skillet from heat. Stir in remaining 1 pat butter.
• Slice steaks against the grain. • Divide beans and potatoes between 2 plates. • Serve with steak and demi-glace. Enjoy!