Coppola Feast

Steak with Mustard Sauce

Flavorful Recipes


Steak with Mustard Sauce

Red-Skinned Mashed Potatoes

10min Prep, 20min Cook, 30min Total


  • 2 lb top sirloin steak, trimmed
  • ½ tsp kosher salt
  • ½ tsp pepper
  • ¼ cup olive oil, divided
  • 2 (8-oz) pkg sliced baby portobello mushrooms
  • 1 (10-oz) pkg frozen green peas, thawed
  • ¼ cup Dijon mustard
  • 2 Tbsp minced shallot
  • 2 tsp red wine vinegar
  • 2 tsp honey


  1. Sprinkle steak with salt and pepper. Cook in 1 Tbsp hot oil in a large cast-iron skillet over medium-high heat 5 to 6 minutes per side or to desired doneness. Let stand 10 minutes before slicing across the grain.
  2. Add mushrooms to skillet; cook 6 to 8 minutes or until mushrooms are browned, adding peas during the last 2 to 3 minutes.
  3. Combine 3 Tbsp oil, mustard, shallot, vinegar, and honey in a bowl. Serve with steak and vegetables.

Side Dish Ingredients

  • 1½ lb red potatoes, halved
  • ½ cup 2% reduced-fat milk
  • 2 Tbsp butter
  • ½ tsp garlic salt
  • ½ tsp pepper
  • 2 green onions, chopped

Side Dish Instructions

  1. Bring potatoes and water to cover to a boil in a medium saucepan. Cook 12 to 14 minutes or until tender; drain. Add milk, butter, garlic salt, and pepper.
  2. Mash with a potato masher to desired smoothness. Stir in onions.


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