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Sirloin Steak with Dijon-Port Sauce

Sirloin Steak with Dijon-Port Sauce
Randy Mayor; Jan Gautro
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.

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

Nutrition Information

  • 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

  1. Cook noodles according to package directions, omitting salt and fat. Drain; keep warm.

  2. 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.

  3. 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.

  4. Cut steak diagonally across grain into thin slices. Serve steak and sauce with the pasta.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.