Sirloin Steak with Dijon-Port Sauce

Sirloin Steak with Dijon-Port Sauce


(2 votes) 5 2

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

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Bradenton, FL


  • 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

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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.

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