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About the Dish

1 Medium Vidalia Onion
2 tablespoons PeachDish Salt
1 cup All Purpose Flour
2 cups Bread Crumbs
2 sprigs Parsley
2 sprigs Oregano
2 Small Filet Mignon
6 ounces Okra
0.25 cup White Wine
Per Serving
Calories 713
Total Fat 25 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 10 g
Cholesterol 98 mg
Sodium 1328 mg
Total Carbohydrates 74 g
Dietary Fiber 7 g
Sugar 10 g
Protein 41 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.


Please read entire recipe before beginning.
Preheat the oven to 450°F. Slice the stem end off onion, then cut out the root end. Peel onion then cut into 1/2-inch slices. Separate the rings from one another. Select the 12 best rings, and place them in a bowl with buttermilk and 1/4 teaspoon PeachDish salt. Toss to combine, then arrange so that as much onion is submerged as possible. Chop the remaining (unsoaked) pieces of onion, and set aside.
Prepare your mise en place: Pick and finely chop parsley and oregano. Slice okra in half lengthwise. Season the filet on all sides with a total 1/2 teaspoon PeachDish salt, and let stand at room temperature.
Use a fork to lift 1 onion ring out of the buttermilk, allowing the excess buttermilk to drip back into the bowl. Drop the ring into the flour and turn to coat evenly. Repeat with remaining rings, stacking the flour-coated rings along the edge of the flour plate.
Working with one ring at a time, return to fully soak in buttermilk, then coat completely in panko. Transfer the breaded rings to the baking pan so that they do not touch or overlap one another. Bake 18-20 minutes, or until lightly browned.
While the rings are baking: Heat a sauté pan over medium-high heat, add remaining 1 tablespoon cooking oil, and add the filets. Cook beef without turning about 2 minutes, or until well browned. Turn the pieces and cook 1-2 minutes more. For rare to medium-rare, roll the filet briefly on all remaining sides. For medium, cook 2-3 minutes total on the sides. For medium-well, cook 4-6 minutes on the sides. Transfer steaks to a plate and let rest while you cook the okra.
Return the pan to medium-high heat. If the pan is dry, add a little more cooking oil. Add okra, cut side down, and cook 1-2 minutes. The okra should brown and pick up all the flavorful bits from the seared beef. Stir in the chopped onion. Cook 2 minutes more, then add cooking wine and remaining 1/4 teaspoon PeachDish salt. Cook about 30 seconds more, then remove from heat. Taste and adjust seasoning as desired.
9. Serve the filet with okra and onion rings. Enjoy!