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


October 31, 2018
We loved this. I doubled the sauce and took another reviewers tip on reducing it a bit. Also sauteed the shallots & garlic in a pat of butter before adding the port & broth. Great, quick weeknight meal with lots of flavor!

LisaG70's Review

November 28, 2012

cjbuddy's Review

May 04, 2010
Not a fan at all. Liked that it came together quickly, but the flavors didn't mesh for us.

KathrynHurley's Review

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.

LabMomRebecca's Review

March 23, 2010
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.

DonnaDiss's Review

January 13, 2014

carolfitz's Review

October 30, 2009
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.

saracat's Review

April 02, 2009
This turned out great. Everyone in the family loved it and my husband raved over the sauce; I will definitely make it again.

BrittanyLSW's Review

July 07, 2010
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.

PNWDad's Review

December 24, 2010
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).