Sirloin Steak with Dijon-Port Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 29%
  • Fat: 11g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 28.5g
  • Carbohydrate: 23.6g
  • Fiber: 1g
  • Cholesterol: 97mg
  • Iron: 4.3mg
  • Sodium: 501mg
  • Calcium: 36mg

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

  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.
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.

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