The port and mustard create a rich, sweet, and spicy sauce. Serve the steak and sauce over noodles to soak up every last drop.
How To Make Sirloin Steak with Dijon-Port Sauce
Cook it medium-rare or well-done. How you do your steak is up to your preference but we highly recommend trying it out with our dijon-port sauce that gives the dish a complex and intricate flavor that goes well with the meat's natural juices.
- 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.
- Sugar: 2g
- Calcium: 47mg
- Calories: 305kcal
- Carbohydrates: 24g
- Cholesterol: 93mg
- Fat: 7g
- Fiber: 2g
- Iron: 3mg
- Potassium: 605mg
- Protein: 30g
- Saturated Fat: 2g
- Sodium: 462mg
- Vitamin A: 18IU
- Vitamin C: 1mg
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