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Publix Simple Meals

Peppered Steaks and Sherry Mustard Sauce With Red Potato Sauté

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare potatoes through step 2 - 5 minutes

-- Prepare steaks and begin to cook - 10 minutes

-- Complete both and serve - 15 minutes

Peppered Steaks and Sherry Mustard Sauce


1 1/2 lb boneless grilling steaks (strip, ribeye, or sirloin)

2 teaspoons cracked black pepper

1/2 teaspoon salt

2 tablespoons butter, divided

1/2 cup sherry

1 teaspoon dry mustard

1/2 cup pre-diced onions


1. Preheat large sauté pan on medium 2-3 minutes. Cut steaks into 4 portions; sprinkle both sides of steaks with pepper and salt (wash hands).

2. Place 1 tablespoon butter in pan then add steaks; cook 5-6 minutes on each side or until 145°F (for medium-rare).

3. Remove steaks from pan. Add remaining ingredients (including 1 tablespoon butter), stirring in browned bits left on pan bottom. Cook 1-2 minutes or until onions are tender. Serve sauce over steaks.

Red Potato Sauté


1 (12-ounce) jar roasted red peppers (drained)

2 tablespoons butter

1 (20-ounce) package refrigerated red potato wedges

1/4 cup pre-diced onions

1 tablespoon minced garlic

6 oz pre-sliced portabella mushrooms

1/4 cup sherry

1/4 teaspoon salt


1. Preheat large sauté pan on medium-high 2-3 minutes. Cut peppers into 1-inch pieces.

2. Place butter, potatoes, onions, and garlic in pan; cook and stir 7-8 minutes or until browned.

3. Stir in remaining ingredients. Reduce heat to medium and cover; cook and stir 6-7 minutes or until potatoes are tender. Serve.

Aprons Advice

Complete your meal with fresh steamed broccoli, crusty Italian bread, and creamy cheesecake.

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Peppered Steaks and Sherry Mustard Sauce

CALORIES (per 1/4 recipe) 290kcal; FAT 14g; CHOL 90mg; SODIUM 410mg; CARB 2g; FIBER 1g; PROTEIN 33g; VIT A 4%; VIT C 2%; CALC 4%; IRON 15%

Red Potato Sauté

CALORIES (per 1/4 recipe) 190kcal; FAT 6g; CHOL 15mg; SODIUM 660mg; CARB 27g; FIBER 4g; PROTEIN 4g; VIT A 60%; VIT C 110%; CALC 0%; IRON 15%

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