(102) Sirloin Steak with Dijon-Port Sauce

This was an easy, delicious weeknight meal!! I think next time I would double the sauce as mine reduced down really quickly and a bit too much for me! I also think the sauce needed a little salt, but do so at your own taste!!


Sirloin Steak with Dijon-Port Sauce

Source: Cooking Light, October 2004
Yield: 4 servings (serving size: about 3 ounces steak, 2 tablespoons sauce, and 1 cup noodles)

The port and mustard create a rich, sweet, and spicy sauce. Serve the steak and sauce over noodles to soak up every last drop.

3 cups uncooked medium egg noodles
1 pound trimmed sirloin (about 1 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
1/2 cup port or other sweet red wine
1/4 cup minced shallots
1 teaspoon bottled minced garlic
1/2 cup less-sodium beef broth
1 tablespoon Dijon mustard
1/2 teaspoon 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.

Calories 344 (29% from fat); Fat 11g (sat 4.1g,mono 4.6g,poly 0.8g); Iron 4.3mg; Cholesterol 97mg; Calcium 36mg; Carbohydrate 23.6g; Sodium 501mg; Protein 28.5g; Fiber 1g

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