Sirloin Steak with Dijon-Port Sauce

  • carolfitz Posted: 10/30/09
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    Made mostly to recipe, using trimmed ribeye because it was on sale. Pre-cooked shallots & garlic in some beef broth, so they were probably more tender & sweet in the sauce than intended. Served with steamed brussels sprouts. Easy & good.

  • semperaggie Posted: 12/09/08
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    My husband enjoyed this but I think it needs a bit more tweaking to get the sauce just right.

  • cherware Posted: 01/19/09
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    I really liked this, very easy, different, definitely adding it to my recipe file. I think I would have reduced the sauce down a little more since it was watery but the sauce seemed to "soak in" instead of "sit on" which i liked.

  • bschwarz Posted: 02/15/10
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    This delicious and easy to make. Would make again. Made it for St V's day. Did not have port handy so i used sherry.

  • saracat Posted: 04/02/09
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    This turned out great. Everyone in the family loved it and my husband raved over the sauce; I will definitely make it again.

  • cjbuddy Posted: 05/04/10
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    Not a fan at all. Liked that it came together quickly, but the flavors didn't mesh for us.

  • LabMomRebecca Posted: 03/23/10
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    One of my favorite recipes. I've made this several times. I had an old bottle of Cockburn port on hand. Perfect! Next time, I think I'll attempt thickening the sauce a bit with corn starch because I prefer a thicker sauce. Still, I have to give this recipe 5 stars because the flavors were so wonderful.

  • kennytheo32 Posted: 11/14/10
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    So good and so easy.

  • PNWDad Posted: 12/24/10
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    Very easy. I'm always looking for ways to try new dinner and this is a fabulous twist on steak. I tenderized the sirloin for 8 hours before. Would work well with flank or flatiron steak also. Make sure to sear the steak both sides and rest while making the sauce to seal in the juices. Reduce the sauce a little longer. Excellent dish. Merlot is NOT a good substitute - only use Port (it's inexpensive).

  • BrittanyLSW Posted: 07/07/10
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    This was a very quick recipe, unfortunately, the port and dijon blend didn't do it for us. If I made this again, which I won't, I would toss the shallot and garlic in the pan for a few minutes before adding the port to soften it up a bit. I got a few too many bites of crunchy shallot, despite cooking the sauce longer than required.

  • NinjaT Posted: 07/03/10
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    Very quick and tasty recipe. Very novice cook here, so it was pretty easy to prepare (took about 15 mins). Did leave out the shallots because my husband is allergic to onions. Instead added a just a bit more garlic in. Other then that the dish was very good, a bit bland hence the 4 stars, but do recommend to try it out.

  • Corey1 Posted: 10/18/10
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    This was a very easy meal and it tasted wonderful! Will make again for sure!

  • cmwells79 Posted: 08/31/10
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    It was a quick and easy recipe but I didn't like the way it tasted with the wine that I selected. I am not real familar with wines but I chose a Merlot. Does anyone sugest a better wine for this?

  • LindsayMAllen Posted: 12/25/10
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    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.

  • NancyBynum Posted: 09/30/11
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    Super easy & very yummy! I added fresh green beans sprinkled with garlic and a nice red wine. Will add it to my favorites!

  • EllenDeller Posted: 02/21/12
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    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!

  • kalj197 Posted: 03/04/12
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    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.

  • KathrynHurley Posted: 11/25/12
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    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.

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