About the Dish

Per Serving
Calories 880
Total Fat 50 g
Saturated Fat 18 g
Trans Fat 1 g
Cholesterol 175 mg
Sodium 1410 mg
Total Carbohydrates 46 g
Dietary Fiber 5 g
Sugar 6 g
Protein 58 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.

Baltic Porter

Let's change things up and try one beer with three different foods. For this meal of a cheese plate, steak, and chocolate cake, we need a beer that can stand up to the challenges. We choose the Baltic Porter because it has the malt bill of a porter, but is lagered with bottom-feeding yeast. This combination produces a beer with chocolate and coffee notes that drinks amazingly clean. That cleanliness will make the cheese stand out, while coffee and chocolate flavors will pair nicely with the steak and chocolate cake—proof beer is a versatile meal companion.

Champagne, Cabernet & Port

Sarah Pierre from 3 Parks Wine recommends these wines to get the romance flowing: for the cheese course, Champagne Taittinger Nocturne Sec, France - a slightly sweeter style Champagne way to start the Valentine's Day Dinner; for dinner, a Faust Cabernet from the Napa Valley in California; and to cap off the evening, a rich Croft Tawny Port.”


Make and enjoy Sweet Grass Dairy Green Hill Cheese with Elderberry Jelly.
MISE EN PLACE • Peel potato. Cut into 1-inch pieces. • Crush and peel garlic. • Peel and mince shallot. Measure 1 tablespoon (save any remaining shallot for another use).
Season filets on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a saucepan over high heat. Add potato, garlic, 1 teaspoon kosher salt and enough water to cover. Cover pot. • When water boils, reduce heat. Simmer until potatoes are so tender they come apart when prodded with a fork, 10-12 minutes.
While potato cooks, in a large bowl, whisk together shallot, sugar, 3 tablespoons olive oil, vinegar, mustard and 1/4 teaspoon PeachDish Salt.
• Place a sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add filets. Cook without disturbing until steak is well-browned on bottom, about 2 minutes. • Flip steak. Cook until browned on other side, 1-2 minutes. For rare-medium rare, roll filets briefly on all remaining sides. (For medium, cook 2-3 minutes total on the sides. For medium well, cook 4-6 minutes total on the sides.) • Transfer to a plate to rest.
• Reserve 1/2 cup potato cooking liquid. • Drain potatoes. Transfer to a bowl, and mash thoroughly. • Fold in butter. Adjust consistency as desired with reserved cooking liquid. Taste and adjust seasoning as desired.
• Toss arugula and Parmesan in dressing. • Serve filet with mashed potatoes and salad. Enjoy!