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