Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 9

Port wine and Dijon mustard team up for a sweet-and-sharp sauce to top this 15-minute steak.

David Bonom
Recipe by Cooking Light March 2008

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 steak and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks with salt and pepper. Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove steaks from pan; cover and keep warm.

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  • Add port and shallots to pan. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in broth; cook until reduced to 1/3 cup (about 1 minute). Remove from heat; stir in mustard. Serve steaks with sauce.

Chef's Notes

Port, a fortified dessert wine, has a distinctively smooth sweetness. If you don't have port, substitute red wine.

Nutrition Facts

217 calories; calories from fat 39%; fat 9.3g; saturated fat 3.4g; mono fat 3.6g; poly fat 0.5g; protein 24.3g; carbohydrates 3.8g; fiber 0.1g; cholesterol 70mg; iron 3.4mg; sodium 361mg; calcium 17mg.
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