About the Dish

3 packets Gulden's Spicy Brown Mustard
1/2 teaspoon PeachDish Salt
12 ounces Potatoes
4 ounces Radish
8 ounces Grass-Fed Sirloin
1/2 cup Red Wine
2 cloves Garlic
1 packet Tomato Ketchup
4 sprigs Thyme
Per Serving
Calories 500
Total Fat 18 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 1020 mg
Total Carbohydrates 49 g
Dietary Fiber 5 g
Sugar 4 g
Protein 32 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Scotch Ale

Whenever we see steak in a dish, we always think of big beers that can match that flavor. For this dish, we are suggesting North Carolina's Duck Rabbit Brewings Wee Heavy Scotch Ale. Wee Heavy's are a Scottish tradition going back to the Jacobites. Brewed with overly toasted malts, they have a distinctly smoky flavor. A steak can stand up to that smoke and shine.

Merlot, Sonoma County, California

Merlot has supple tannins, ripe blueberries and cocoa notes that can round out the kick from the mustard sauce. Ever have cocoa-dusted meats? They’re actually wonderful together and, likewise, they make for a complementary pairing here.


MISE EN PLACE • Heat oven to 425° F. • Halve potatoes lengthwise; thinly slice crosswise. • Thinly slice radishes. • Peel and mince garlic. • Pick thyme leaves. Tip: Use a mandolin for crispier potato and radish slices.
• In a large bowl, whisk together 2 packets mustard, 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt. • Add potato and radish. Toss to coat. • Spread on a baking sheet. Roast in oven until tender with browned edges, 15-20 minutes.
After vegetables have roasted 5 minutes, season steaks on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper.
• Place a skillet over high heat. Add 2 teaspoons olive oil. When oil is hot, add steaks. Cook without disturbing until deeply seared on one side, about 3 minutes. • Flip steaks. Cook until bottom is seared, about 3 minutes. (For medium to medium-well, cook 1-2 minutes more per side). • Transfer steaks to a plate.
• Reduce heat to medium. Pour in wine. Stir to loosen any browned bits. • Add garlic, ketchup and remaining 1 packet mustard. Cook, stirring, until sauce is smooth and slightly reduced, about 1 minute.
• Toss roasted vegetables with half of thyme. Taste and adjust seasoning as desired. Divide between 2 plates. • Slice steaks against the grain. Divide between plates. • Drizzle pan sauce over steak. • Garnish with remaining thyme, and enjoy!