|2 servings||calories per servings 730||protein serving 55 g||carbs per serving 54 g||total fat per serving 32 g|
A tender cut of steak, seasoned and seared to juicy perfection, and hearty roasted potatoes are a natural match. A side of crisp snap beans add brightness to the plate, in both color and flavor, while a rich stock-based sauce known as demi-glace adds robust flair to this champion dinner.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||15 g|
|Total Carbohydrates||54 g|
|Dietary Fiber||8 g|
• Heat oven to 450° F.
• Season steaks on all sides with a total 1/2 teaspoon PeachDish Salt.
MISE EN PLACE
• Cut potatoes into 1-inch pieces (tiny potatoes can be left whole).
• Pick and chop rosemary and thyme leaves; reserve stems.
• Pick and chop parsley leaves, reserving stems.
• Crush and peel garlic.
• Trim bean tips. Cut beans into 2-inch pieces.
• On a baking sheet, toss potatoes with 1 tablespoon olive oil, rosemary and thyme leaves and 1/4 teaspoon PeachDish Salt.
• Roast in oven 10 minutes.
• Stir potatoes. Roast in oven until tender and lightly browned, 6-8 minutes.
While potatoes roast:
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steaks. Cook without disturbing until well-browned on bottom, about 2 minutes.
• Flip, and cook without disturbing until browned on other side, 1-2 minutes.
• For rare to medium rare, roll steaks briefly on all remaining sides. For medium, cook 2-3 minutes total on each side. For medium well, cook 4-6 minutes total on each side.
• Remove skillet from heat.
• Add 2 pats butter, garlic and rosemary, thyme and parsley stems. Use a spoon to carefully baste steaks with butter, garlic and herb stems.
• Transfer steaks to a plate to rest.
• Discard herb stems and garlic.
• Return pan to medium heat. Add beans. Cook, stirring, until beans are lightly browned, about 2 minutes.
• Stir in 1/4 cup water and 1/4 teaspoon PeachDish Salt.
• When water has evaporated, stir in chopped parsley.
• Transfer beans to a plate.
• Return skillet to low heat. Add 3/4 cup water, glace de viande and vinegar. Stir to incorporate glace de viande.
• Remove skillet from heat. Stir in remaining 1 pat butter.
• Slice steaks against the grain.
• Divide beans and potatoes between 2 plates.
• Serve with steak and demi-glace. Enjoy!
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.Learn More...