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 Cooking 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

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.


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!