Sirloin Steak with Dijon-Port Sauce
- 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
- calories 344
- caloriesfromfat 29 %
- fat 11 g
- satfat 4.1 g
- monofat 4.6 g
- polyfat 0.8 g
- protein 28.5 g
- carbohydrate 23.6 g
- fiber 1 g
- cholesterol 97 mg
- iron 4.3 mg
- sodium 501 mg
- calcium 36 mg
How to Make It
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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