Sirloin Steak with Dijon-Port Sauce
The port and mustard create a rich, sweet, and spicy sauce. Serve the steak and sauce over noodles to soak up every last drop. Servings:4 servings (serving size: about 3 ounces steak, 2 tablespoons sauce, and 1 cup noodles) Nutritional Info Amount Per Serving fat:11 g protein:28.5 g poly fat:0.8 g sodium:501 mg calories from fat:29 % cholesterol:97 mg carbohydrate:23.6 g iron:4.3 mg mono fat:4.6 g calcium:36 mg calories:344 saturated fat:4.1 g fiber:1 g Ingredients
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 directions 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.