3 cups egg noodles
1 lb. sirloin, about 1 inch thick (trimmed)
½ tsp salt
½ tsp black pepper
cooking spray
½ cup red wine , port or other sweet
¼ cup shallots, minced
1 tsp garlic, minced
½ cup less-sodium beef broth
1 tbsp Dijon mustard
½ tsp fresh thyme leaves,
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
