Sirloin Steak with Dijon-Port Sauce

Sirloin Steak with Dijon-Port Sauce
Sirloin Steak with Dijon-Port Sauce is A mixture of pepper, port, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the port you could follow this main course with the Port Cobbler as a dessert. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Cook noodles according to package directions, omitting salt and fat.
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2
Drain; keep warm.
3
While noodles cook, heat a nonstick skillet over medium-high heat.
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4
Sprinkle both sides of steak with salt and pepper. Lightly coat steak with cooking spray.
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5
Add steak to pan; cook 4 minutes on each side or until desired degree of doneness.
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6
Transfer meat to a platter; keep warm.
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7
Add port to pan, scraping to loosen browned bits. Stir in shallots and garlic; cook 45 seconds, stirring frequently.
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8
Add beef broth; bring to a boil. Cook 20 seconds; remove from heat.
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9
Add mustard and thyme, stirring with a whisk.
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10
Cut steak diagonally across grain into thin slices.
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11
Serve steak and sauce with the pasta.
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Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.
Two Vines Columbia Valley Merlot
Two Vines Columbia Valley Merlot
This fruit-forward wine is defined by aromas and flavors of raspberry andblackberry. Expressions of coffee and cocoa frame the mid-palate, and spiceround out the soft, velvety finish.
DifficultyHard
Ready In45 m.
Servings4
Health Score12
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