Sirloin Steak with Dijon-Port Sauce

Sirloin Steak with Dijon-Port Sauce Recipe
Randy Mayor; Jan Gautro
The port and mustard create a rich, sweet, and spicy sauce. Serve the steak and sauce over noodles to soak up every last drop.

Yield:

4 servings (serving size: about 3 ounces steak, 2 tablespoons sauce, and 1 cup noodles)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

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.

Karen Levin,

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note