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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 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
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).
2
Season filets on all sides with a total 1/4 teaspoon PeachDish Salt. Let stand at room temperature.
3
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.
4
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.
5
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.
6
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.
7
In a mixing bowl, toss arugula and Parmesan gently with dressing. Serve filet with mashed potatoes and salad on the side. Enjoy!