Sirloin Steak with Dijon-Port Sauce


by: Kathy M

Serve the steak and sauce over noodles.


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serves: 4

3 cups uncooked egg noodles

1 pound trimmed sirloin (about 1 inch thick)

1/2 teaspoon salt

1/2 teaspoon black pepper

Oil, PAM

1/2 cup port or other sweet red wine

1/4 cup minced shallots

1 teaspoon bottled minced garlic

1/2 cup beef broth

1 tablespoon Dijon mustard

1/2 teaspoon fresh thyme leaves

Nutrition Facts
Sirloin Steak with Dijon-Port Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 512

  • Total Fat: 17.7 g
  •     Saturated Fat: 6.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 156.2 mg
  • Sodium: 544.5 mg
  • Total Carbs: 36.9 g
  •     Dietary Fiber: 2 g
  •     Sugars: 3.6 g
  • Protein: 41.3 g

how is this calculated?

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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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