Sirloin Steak with Dijon-Port Sauce

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

Preparation

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.