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About the Dish

4 ounces Filet Mignon
2 teaspoons PeachDish Salt
12 ounces Fingerling Potatoes
1 Small Onion
8 ounces Snap Beans
0.25 cup White Wine
2 teaspoons Butter
4 sprigs Parsley
4 sprigs Oregano
1.5 ounces Parmesan Cheese
Per Serving
Calories 715
Total Fat 40 g
Saturated Fat 15 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 14 g
Cholesterol 99 mg
Sodium 768 mg
Total Carbohydrates 58 g
Dietary Fiber 11 g
Sugar 8 g
Protein 32 g
Chef Seth Freedman

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.

METHOD

1
Please read entire recipe before beginning.
2
Season the filets on all sides with a total 1/2 teaspoon PeachDish salt. Set aside.
3
Prepare your mise en place: Cut the potatoes in 1/2-inch pieces. Peel and thinly slice the onion. Trim the tips and stems off the green beans, and cut into 1 1/2-inch pieces. Pick and chop the parsley and oregano.
4
Place potatoes in a mixing bowl. Toss with 1 tbsp. olive oil and 1 teaspoon PeachDish salt. Spread on a heavy baking sheet and roast 15-20 minutes, or until browned and tender.
5
While the potatoes are cooking: Heat a sauté pan over medium-high heat. Add the cooking oil and swirl to coat the bottom. Add the filets.
6
Cook beef for about 2 minutes, or until well browned on bottom. 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, add an additional 2-3 minutes cook time on the sides. Transfer meat to a plate and let rest.
7
Return the pan to medium-high heat. Add onions and cook 1-2 minutes. The onions should brown and pick up all the flavorful bits from the seared beef. Add green beans, cook 2 minutes more, then add cooking wine. Cook 30 seconds more, then remove from heat, add butter and half the chopped herbs.
8
Toss the roasted potatoes with remaining chopped herbs and Parmesan.
9
Serve the filet with roasted potatoes and sauteed green beans. Enjoy!