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About the Dish

4 ounces Filet Mignon
2 teaspoons PeachDish Salt
12 ounces Fingerling Potatoes
1 Small Yellow 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 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.
Season the filets on all sides with a total 1/2 teaspoon PeachDish salt. Set aside.
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.
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.
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.
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.
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.
Toss the roasted potatoes with remaining chopped herbs and Parmesan.
Serve the filet with roasted potatoes and sauteed green beans. Enjoy!