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

The port and mustard create a rich, sweet, and spicy sauce. Serve the steak and sauce over noodles to soak up every last drop.

How to Make It

Step 1

Cook noodles according to package directions, omitting salt and fat. Drain; keep warm.

Step 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.

Step 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.

Step 4

Cut steak diagonally across grain into thin slices. Serve steak and sauce with the pasta.

Chef's Notes

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.

Ratings & Reviews

Wouldn't make again

bschwarz
February 13, 2017
This was just OK - somewhat bland.  I would not make again.  There are too many other, better sauces for steak.

ok recipe

KathrynHurley
July 19, 2015
This was an ok recipe. I cooked the steak perfectly, and I haven't pan fried a steak in years. The sauce was disappointing, though. My husband didn't think it added a thing to the steak. I thought it was ok. I used a tawny port, no other changes. I served it with mashed potatoes and steamed broccoli. Also, I cut the steak into four portions instead of slicing it. I wouldn't make it again.

DonnaDiss's Review

cherware
January 13, 2014
N/A

LisaG70's Review

PNWDad
November 28, 2012
N/A

KathrynHurley's Review

NancyBynum
November 25, 2012
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.

kalj197's Review

cjbuddy
March 04, 2012
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.

EllenDeller's Review

vetbetty
February 21, 2012
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!

NancyBynum's Review

AprilLove55
September 30, 2011
Super easy & very yummy! I added fresh green beans sprinkled with garlic and a nice red wine. Will add it to my favorites!

AprilLove55's Review

carolfitz
August 04, 2011
N/A

LindsayMAllen's Review

NinjaT
December 25, 2010
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.