Rating: 4 stars
25 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 8
  • 5 star values: 11

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

Karen Levin
Recipe by Cooking Light October 2004

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

344 calories; calories from fat 29%; fat 11g; saturated fat 4.1g; mono fat 4.6g; poly fat 0.8g; protein 28.5g; carbohydrates 23.6g; fiber 1g; cholesterol 97mg; iron 4.3mg; sodium 501mg; calcium 36mg.
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