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About the Dish

1 each Bistro Filet
1/2 teaspoon PeachDish Salt
2 sprigs Oregano
2 sprigs Parsley
2 cloves Garlic
1 each Yellow Onion
3/4 cup Green Lentils
1 packet Grey Poupon Dijon Mustard
1 packet Bragg Liquid Aminos
8 ounces Carrot
Per Serving
Calories 544
Total Fat 14 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 82 mg
Sodium 828 mg
Total Carbohydrates 58 g
Dietary Fiber 24 g
Sugar 7 g
Protein 48 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: Pick and chop parsley and oregano leaves together, reserving stems. Peel and finely chop garlic. Peel and dice onion. Cut carrots into 1-inch pieces (a fun and pretty way to cut the carrots is an ‘oblique’ cut; to do this hold the knife at a 45-degree angle to the carrot, make a cut, then roll the carrot 1/4 turn; repeat in a rocking motion).
Season beef on all sides with a total 1/4 teaspoon PeachDish Salt. Let stand at room temperature. Sprinkle chopped herbs on a plate, and set aside.
Heat a small saucepan over medium heat. Add 1 teaspoon cooking oil. When the oil is shimmering add garlic and half of diced onion. Cook, stirring, until onion begins to become translucent, 4-5 minutes.
Stir in lentils. Add 2 1/2 cups water, mustard, Bragg Liquid Aminos and herb stems. Increase heat to high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, until lentils are tender, 25-35 minutes. Remove and discard herb stems. Taste and adjust seasoning as desired with PeachDish Salt.
While lentils are cooking, heat a sauté pan over medium-high heat. Coat with remaining 1 teaspoon cooking oil. When the oil is shimmering add the beef. Cook without disturbing about 3 minutes, or until well browned on the bottom. Turn over and cook 2-3 minutes more. For rare to medium-rare, roll briefly on remaining sides. (For medium, cook 2-3 minutes total on the sides. For medium-well, cook 5-6 minutes total on the sides.)
Remove cooked beef from the pan, roll in plate of chopped herbs, and leave on the plate to rest 5 minutes.
Reduce heat to medium, and add remaining diced onion. Stir well while scraping the bottom of pan with a high-temp spatula or wooden spoon to remove all the ‘fond’ (browned bits) from bottom of pan.
Stir in carrots. Season with 1/4 teaspoon PeachDish Salt, and add remaining 1 1/2 cups water. Cook, stirring occasionally, until carrots just start to become tender and most of the liquid is evaporated, about 8 minutes. Remove pan from heat and let rest while you slice the steak.
Slice beef against the grain into 1/4-inch-thick slices. Stir any resting/carving juices into the carrots along with any herbs left on the plate.
Divide beef, lentils and carrots between 2 plates, and enjoy!