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About the Dish

2 6 ounce Filet Mignon
1/2 teaspoon PeachDish Salt
14 ounces Russet Potatoes
2 cloves Garlic
2 teaspoons Apple Cider Vinegar
1 each Shallot
1 packet Turbinado Sugar
1 packet Grey Poupon Dijon Mustard
2 pats Butter
3 ounces Arugula
1 ounce Parmesan Cheese
Per Serving
Calories 823
Total Fat 44 g
Saturated Fat 15 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 18 g
Cholesterol 108 mg
Sodium 1021 mg
Total Carbohydrates 59 g
Dietary Fiber 5 g
Sugar 5 g
Protein 46 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.


Prepare your mise en place: Peel potatoes, and cut them into 1-inch pieces. Crush and peel garlic cloves. Peel and mince shallot, and measure out 1 tablespoon (save any extra for another use).
Season filets on all sides with a total 1/4 teaspoon PeachDish Salt. Let stand at room temperature.
Place potatoes and garlic in a saucepan; add just enough water to cover potatoes. Add 1 teaspoon kosher salt. Cover the pot, place over high heat and bring to a boil. Reduce heat just enough to maintain a heavy simmer. Cook until the potatoes are so tender they come apart when prodded with a fork, 10-12 minutes.
While the potatoes are cooking, make vinaigrette: To the container of cider vinegar add measured shallot, sugar, 3 tablespoons olive oil, mustard and 1/4 teaspoon PeachDish Salt. Place cap on snugly, and shake well to combine.
Heat a sauté pan over medium-high heat. Coat with 2 teaspoons cooking oil, and add filets. Cook beef until well browned on bottom, about 2 minutes. Turn and cook 1-2 minutes more. 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.) Remove from the pan, and let rest while you make salad and finish potatoes.
When potatoes are fully cooked, remove and reserve about 1/2 cup cooking liquid. Drain potatoes thoroughly. Transfer potatoes to a mixing bowl, and mash thoroughly with a potato masher or the back of a fork. Add butter. Stir in just enough of the reserved cooking liquid to reach your desired consistency. Taste and adjust seasoning as desired.
In a mixing bowl, toss arugula and Parmesan gently with dressing. Serve filet with mashed potatoes and salad on the side. Enjoy!