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Sirloin Steak with Dijon-Port Sauce

Servings 4
Calories 230 kcal
Author Karen Levin, Cooking Light , OCTOBER 2004

Ingredients

  • 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

Instructions

  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.