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.
Cook noodles according to package directions, omitting salt and fat.
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.
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 MerlotThis 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.