Sirloin Steaks with Port Sauce

Name: Sirloin Steaks with Port Sauce
Yield: 4 servings
Ingredients: 1 lb new potatoes (large ones halved); 1 tsp olive oil; 1 cup large mushrooms (quartered); 1 cup sugar snap or snow peas; 1 large red pepper (seeded and cut into thin strips); 2/3 cup low-sodium beef or vegetable stock (divided); 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 1 tsp brown sugar; 4 5 oz thin sirloin steaks (fat trimmed); Salt and pepper (to taste); 1 tsp butter; 1 shallot (finely chopped); 2 garlic cloves (crushed); 4 tbsp port

Best Health

In this robust dish, pan juices transform into an instant sauce.

Swap & Drop Diet Cookbook (Best Health, Reader’s Digest Canada)

Servings

4servings

Servings

4servings

Course Dinner
Cuisine Meats

Ingredients

1 lb new potatoes large ones halved
1 tsp olive oil
1 cup large mushrooms quartered
1 cup sugar snap or snow peas
1 large red pepper seeded and cut into thin strips
2/3 cup low-sodium beef or vegetable stock divided
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp brown sugar
4 5 oz thin sirloin steaks fat trimmed
Salt and pepper to taste
1 tsp butter
1 shallot finely chopped
2 garlic cloves crushed
4 tbsp port

Servings: servings

Units:

Ingredients

1 lb new potatoes large ones halved
1 tsp olive oil
1 cup large mushrooms quartered
1 cup sugar snap or snow peas
1 large red pepper seeded and cut into thin strips
2/3 cup low-sodium beef or vegetable stock divided
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp brown sugar
4 5 oz thin sirloin steaks fat trimmed
Salt and pepper to taste
1 tsp butter
1 shallot finely chopped
2 garlic cloves crushed
4 tbsp port

Servings: servings

Units:

Course Dinner
Cuisine Meats

Instructions

Bring potatoes to a boil, then reduce the heat and simmer for 10 to 12 minutes. Meanwhile, heat oil in a non-stick wok or large frying pan over medium-high heat. Add mushrooms, peas, and pepper strips, and stir-fry for 1 minute. Mix half of the broth with the Worcestershire sauce, mustard, and sugar, and stir into the vegetables. Reduce the heat and simmer gently for 3 minutes or until the vegetables are just tender, stirring frequently.
Season steaks on both sides with coarsely ground black pepper; set aside. Heat a grill pan. Meanwhile, drain cooked potatoes and add to vegetables. Stir gently; cover and keep warm.
Add butter to the grill pan and turn heat to high. When the butter starts to foam, add steaks. When cooked to your preferred doneness, put the steaks onto warmed dinner plates. Keep warm.
Add shallot and garlic to the cooking juices in the pan and cook, stirring, over low heat for 1 minute. Pour in the port and increase the heat so the sauce is bubbling. Cook for about 1 minute, stirring. Pour in the remaining broth and boil 1 minute. Correct the seasoning. Spoon sauce over the steaks and serve immediately with the vegetables.

Recipe Notes

Per serving: 343 calories, 32 g protein, 9 g total fat, 3 g saturated fat, 83 mg cholesterol, 32 g carbohydrates, 4 g fibre.

WP Ultimate Recipe