Sirloin Steak with Dijon-Port Sauce
- 3 C. uncooked, medium egg noodles
- 1 lb. trimmed sirloin, about 1 inch thick
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Cooking spray
- 1/2 C. port or other sweet red wine
- 1/4 C. minced shallots
- 1 tsp. bottled minced garlic
- 1/2 C. less-sodium beef broth
- 1 Tbs. 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.