Sirloin Steak with Dijon-Port Sauce

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

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

Method:

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.

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