Sirloin Steak with Dijon-Port Sauce
- 3 cups uncooked md. egg noodles
- 1 lb. trimmed sirloin (about 1 inch thick)
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Cooking spray
- 1/2 cup port
- other sweet red wine
- 1/4 cup minced shallots
- 1 tsp. bottled minced garlic
- 1/2 cup less-sodium beef broth
- 1 tbsp. Dijon mustard
- 1/2 tsp. fresh thyme leaves
- Cook noodles according to package directions, omitting salt and fat.
- Drain; keep warm.
- 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.
egg noodles, trimmed sirloin, salt, black pepper, cooking spray, port, other sweet red wine, shallots, garlic, beef broth, mustard, thyme
Taken from www.foodgeeks.com/recipes/21674 (may not work)