Beef Tenderloin with Herbed Onion Rings and Okra

Preheat the oven to 450 degrees F (230 degrees C).

Slice the stem end off Vidalia Onion (1), then cut out the root end. Peel onion then cut into 1/2-inch slices. Separate the rings from one another.

Select the 12 best rings, and place them in a bowl with Buttermilk (to taste) and Seasoned Salt (2 tsp). Toss to combine, then arrange so that as much onion is submerged as possible. Chop the remaining (unsoaked) pieces of onion, and set them aside.

Prepare your mise en place: Pick and finely chop Fresh Parsley (2 sprigs) and Fresh Oregano (2 sprigs). Slice Okra (1 2/3 cups) in half lengthwise. Season the Filet Mignon (2) on all sides with Seasoned Salt (1 Tbsp) and let stand at room temperature.

Use a fork to lift 1 onion ring out of the buttermilk, allowing the excess buttermilk to drip back into the bowl. Drop the ring into the All-Purpose Flour (1 cup) and turn to coat evenly. Repeat with remaining rings, stacking the coated rings along the edge of the flour plate.

Working with one ring at a time, return to fully soak in buttermilk, then coat completely in Breadcrumbs (2 cups). Transfer the breaded rings to the baking pan so that they do not touch or overlap one another.

Bake 18-20 minutes, or until lightly browned.

Heat a sauté pan over medium-high heat, add Cooking Oil (as needed) and add the Filet Mignon. Cook beef without turning for about 2 minutes, or until well browned.

Turn the pieces and cook 1-2 minutes more.

Transfer steaks to a plate while you cook the Okra. Return the pan to medium-high heat. If the pan is dry, add a little more cooking oil. Add okra, cut side down, and cook 1-2 minutes. Stir in the chopped vidalia onion.

Cook 2 minutes more, then add cooking White Wine (4 Tbsp) and remaining Seasoned Salt (1 Tbsp). Cook about 30 seconds more, then remove from heat. Taste and adjust seasoning as desired.

Serve the filet with okra and onion rings. Enjoy!