Sirloin Steaks with Port Sauce

Cook Smart for a Healthy Heart, Reader's Digest CanadaCook Smart for a Healthy Heart, Reader's Digest Canada

Thin steaks can be quickly fried, and the pan juices turned into a tasty sauce with the help of a little port. A colourful stir-fry of new potatoes, mushrooms, red pepper and sugar snap peas makes the perfect accompaniment.

Number of servings : 4

Prep time: 10 minutes

Cooking time: 25 minutes

Type of meal : | Main Courses | Main Courses

Special diet : | Heart Health

Ingredients

500 g small new potatoes, washed and any larger ones halved
1 tablespoon extra virgin olive oil
250 g large mushrooms, quartered
250 g sugar snap peas
1 large red pepper, seeded and cut into thin strips
3⁄4 cup reduced-salt beef or vegetable stock
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1⁄2 teaspoon dark brown sugar
4 thin sirloin steaks, about 150 g each, trimmed of visible fat
pepper to taste
1 1⁄2 tablespoons reduced-salt margarine
1 shallot, finely chopped
2 garlic cloves, crushed
5 tablespoons port

Directions

  1. Place the potatoes in a pan and cover with boiling water. Bring back to a boil, reduce heat and simmer 10–12 minutes.
  2. Meanwhile, heat the oil in a frying pan, add the mushrooms, peas and pepper and stir-fry for 1 minute. Mix 1⁄2 cup stock with the Worcestershire sauce, mustard and sugar, and stir into the vegetables. Reduce heat and simmer gently for 3 minutes or until the vegetables are just tender, stirring frequently.
  3. Season the steaks on both sides with pepper and set aside. Heat a ridged cast-iron grill pan. Meanwhile, drain the cooked potatoes and add to the vegetables. Stir gently, then cover and leave over very low heat until ready to serve.
  4. Place the margarine in the hot pan and turn up the heat to high. When the margarine starts to foam, add the steaks. For steaks 1 cm thick, allow 1 minute on each side for rare, 1 1⁄2–2 minutes on each side for medium, and 2 1⁄2–3 minuteson each side for well done. Lift the steaks onto warmed dinner plates. Keep the steaks warm while making the sauce.
  5. Add the shallot and garlic to the juices in the pan and cook, stirring, over low heat for 1 minute. Add the port and increase the heat so the sauce is bubbling. Cook for about 1 minute, stirring. Pour in the remaining stock and let it bubble for 1 minute. Spoon the sauce over the steaks and serve immediately, with the vegetables.

Nutritional information: