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
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
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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This was an ok recipe. I cooked the steak perfectly, and I haven't pan fried a steak in years. The sauce was disappointing, though. My husband didn't think it added a thing to the steak. I thought it was ok. I used a tawny port, no other changes. I served it with mashed potatoes and steamed broccoli. Also, I cut the steak into four portions instead of slicing it. I wouldn't make it again.
Excellent recipe. I made a few modifications by sauteing the garlic and shallots in olive oil first, then added the port. I used dried thyme instead of fresh, so I added it to the sauce earlier and simmered until the sauce was reduced by half.
This is one of my all time favorite Cooking Ligh recipes. We usually have it with the recommened egg noodles and green beans. The only problem is the sauce is so yummy, and it is hard to get it all with the egg noodles. Last time we tried it with polenta, and that worked really well.
Used a nice grass-fed sirloin from farmer's market, so I didn't want to mask the taste of this premium beef. This sauce is just right--not heavy, but very flavorful and light. I did reduce it slightly, which was a good idea. Otherwise, no changes. Served with mashed potatoes and steamed green beans & carrots. What a treat!
Delicious and easy. The sauce was a little thinner than I would have liked, but that probably could be fixed by letting it cook longer. You do NOT have to use Port; I used Barefoot Sweet Red, and it worked fine. I let the leftover steak marinate in the leftover sauce, and it made a GREAT steak sandwich the next day.
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