Sirloin Steak with Dijon-Port Sauce
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Ingredients
| 3 cups | uncooked md. egg noodles | | 1 lb. | trimmed sirloin (about 1 inch thick) | | 1/2 tsp. | salt | | 1/2 tsp. | black pepper | | Cooking spray | | 1/2 cup | port or | | other sweet red wine | | 1/4 cup | minced shallots | | 1 tsp. | bottled minced garlic | | 1/2 cup | less-sodium beef broth | | 1 tbsp. | Dijon mustard | | 1/2 tsp. | fresh thyme leaves |
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Instructions
Cook noodles according to package directions, omitting salt and fat. Drain; keep warm.
While noodles cook, heat a nonstick skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Transfer meat to a platter; keep warm.
Add port to pan, scraping to loosen browned bits. Stir in shallots and garlic; cook 45 seconds, stirring frequently. Add beef broth; bring to a boil. Cook 20 seconds; remove from heat. Add mustard and thyme, stirring with a whisk.
Cut steak diagonally across grain into thin slices. Serve steak and sauce with the pasta.
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