Sirloin Steak with Dijon-Port Sauce



4 servings



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


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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