Cooking

Sirloin Steak with Dijon-Port Sauce

Filed Under: Cooking

Sirloin Steak with Dijon-Port Sauce

  • 3 cups uncooked medium egg noodles
  • 1 pound trimmed sirloin — (about 1 inch thick)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1/2 cup port or other sweet red wine
  • 1/4 cup minced shallots
  • 1 teaspoon bottled minced garlic
  • 1/2 cup less-sodium beef broth
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon fresh thyme leaves
  1. Cook noodles according to package directions, omitting salt and fat. Drain; keep warm.
  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.
  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.
  4. Cut steak diagonally across grain into thin slices. Serve steak and sauce with the pasta.

Sole Florentine

Filed Under: Cooking

Sole Florentine

  • 6 tablespoons unsalted butter
  • 1 tablespoon chopped shallot
  • 2 tablespoons flour
  • 1 cup half-and-half or light cream
  • 1 teaspoon sugar
  • 20 ounces frozen chopped spinach—thawed
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 pounds lemon or gray sole fillets
  • 1 lemon — ½ juiced and ½ cut into 4 wedges
  • 1/4 cup bread crumbs
  1. Preheat broiler. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes or until just starting to brown. Sprinkle the flour over the shallot and butter and whisk until smooth. Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm. Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden. Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.

Snow Peas with Ginger

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Snow Peas with Ginger

  • 1 1/2 tsp dark sesame oil
  • 3 cups snow peas (trimmed (about 8 ounces))
  • 1 tsp minced peeled fresh ginger
  • 2 Tbs low-sodium soy sauce
  • 1/8 tsp freshly ground black pepper
  1. Heat oil in a large nonstick skillet over medium-high heat. Add peas and ginger; sauté 3 minutes. Remove from heat; stir in soy sauce and black pepper.

Shrimp Fra Diavolo

Filed Under: Cooking

Shrimp Fra Diavolo

  • 8 ounces uncooked spaghetti
  • 1 tablespoon olive oil
  • 4 cups sliced cremini mushrooms — (about 10 ounces)
  • 2 1/2 cups Basic Marinara
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound peeled and deveined medium shrimp
  • Parsley sprigs — (optional)
  1. Cook pasta according to package directions. Drain; keep warm.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 6 minutes. Add Basic Marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Serve over pasta. Garnish with parsley sprigs, if desired.