Tuesday, March 3, 2009

Sirloin Steak with Dijon-Port Sauce

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

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

* 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

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.

Nutritional Information
Calories: 344 (29% from fat)
Fat: 11g (sat 4.1g,mono 4.6g,poly 0.8g)
Protein: 28.5g
Carbohydrate: 23.6g
Fiber: 1g
Cholesterol: 97mg
Iron: 4.3mg
Sodium: 501mg
Calcium: 36mg

by: myrecipes.com
Randy Mayor; Jan Gautro


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