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About the Dish

  • Beets

    Beets

  • Kale

    Kale

  • Filet Mignon

    Filet Mignon

  • PeachDish Salt

    PeachDish Salt

  • Ciabatta Rolls

    Ciabatta Rolls

  • Orange

    Orange

  • Turbinado Sugar

    Turbinado Sugar

  • Goat Cheese

    Goat Cheese

METHOD

1
MISE EN PLACE • Heat oven to 450° F. • Peel beets; slice into 1/2-inch wedges. • Discard tough kale stems. Slice leaves. • Halve and juice orange. • Slice ciabatta.
2
• In a bowl, toss beets with 1/2 teaspoon olive oil and 1/4 teaspoon PeachDish Salt. • Spread on a foil-lined baking sheet, and seal, creating a pouch. Roast until fork-tender, about 15 minutes.
3
Meanwhile, place a sauté pan over medium heat. Add 1 teaspoon olive oil. When hot, stir in kale. Cook until wilted, 2-3 minutes. Transfer to a bowl.
4
Season filets on all sides with a total 1/4 teaspoon PeachDish Salt and 1/2 teaspoon black pepper.
5
• Place a sauté pan over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add filets. Cook until browned on the bottom, about 2 minutes. • Flip, and cook 2 minutes more. For rare, roll steaks briefly on all remaining sides. (For medium, cook 2 -3 minutes more on sides. For medium well, 4 - 6 minutes more.) • Transfer steaks to a plate.
6
On a baking sheet, drizzle ciabatta with 1 teaspoon olive oil. Toast until lightly golden, 5-8 minutes
7
In a bowl, whisk together orange juice, 1/2 packet sugar, 1/4 teaspoon PeachDish Salt and 1 teaspoon olive oil.
8
• Toss beets with kale. Drizzle with orange dressing, and toss well. Taste and adjust seasoning as desired with kosher salt and remaining sugar. • Divide salad between 2 plates. Top with goat cheese.
9
Divide steaks and ciabatta between plates. Enjoy!