About the Dish

  • New Potatoes

    New Potatoes

  • PeachDish Salt

    PeachDish Salt

  • Shallot


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Applewood Smoked Bacon

    Applewood Smoked Bacon

  • Butter


  • Snap Beans

    Snap Beans

  • Georgia Grown Ribeye Steaks

    Georgia Grown Ribeye Steaks

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard


Heat oven to 425° F. Prepare your mise en place: Very finely chop shallot. Very finely chop bacon. Remove and discard tips and tails from green beans. Cut potatoes into 1-inch pieces, leaving whole any that are smaller than 1 inch in diameter.
Season steaks on all sides with a total 1/4 teaspoon PeachDish Salt. Let stand at room temperature.
Place potatoes on a heavy baking pan. Drizzle with 1 tablespoon olive oil, and season with 1/4 teaspoon PeachDish Salt. Toss well, then spread out potatoes in a single layer. Place pan in oven, and roast 10 minutes. Remove pan from oven, give potatoes a stir, and return to oven to roast until fully tender and lightly browned, 6-8 minutes more.
While potatoes are roasting: Place 1 tablespoon minced shallot in a medium mixing bowl. Add vinegar, and let sit 15 minutes to soften shallots.
Heat a skillet over medium heat. Add bacon, and cook until crisp. Remove bacon with a slotted spoon or spatula, and transfer to a cutting board. Pour rendered bacon fat into a small, heat-proof bowl or container.
In a small mixing bowl, combine 1 tablespoon chopped bacon, another 1 tablespoon chopped shallot and butter. Stir until ingredients are well combined, and set aside.
Return 1/2 teaspoon rendered bacon fat to skillet, and place over medium-high heat. Add green beans, and sauté 5 minutes, stirring frequently to blister all sides. Season with 1/4 teaspoon PeachDish Salt. Transfer beans to a plate, and cover to keep warm.
Return skillet to medium-high heat, and add another 1/2 teaspoon rendered bacon fat. Stand steaks in pan on their fat side (you can hold with tongs, or prop them against each other). Cook until fat side is well browned, about 2 minutes. Lay steaks flat in pan, and cook 1-2 minutes per side for rare to medium-rare. (For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side.) Transfer steaks to 2 dinner plates, top each with 1 tablespoon bacon butter, and let rest while dressing green beans.
When shallots in vinegar have softened, whisk in mustard. While whisking, drizzle in remaining 2 tablespoons olive oil in a steady stream; whisk until vinaigrette is emulsified. Add green beans, and toss to coat with vinaigrette. Divide between the 2 dinner plates. Drizzle with a little more vinaigrette. Divide potatoes between plates. Enjoy!
Toss green beans in with vinaigrette to coat and divide between the two dinner plates. Drizzle with a little more vinaigrette. Enjoy!