Dinner tonight: sirloin steaks with port sauce

Port makes a fantastic sauce for beef when mixed into the juices from pan-seared steaks. Dijon mustard mixed with Worcestershire perks up the veggies and pairs well with the beef.

Prep time 20 min 

Cook time 20 min 

Serves 4

Steaks

• 500 g (1 lb) small new potatoes, scrubbed
• 5 ml (1 tsp) olive oil
• 250 ml (1 c) large mushrooms, quartered
• 250 ml (1 c) sugar snap peas
• 1 large red pepper, seeded and cut into thin strips
• 150 ml (2/3 c) low-fat, reduced-sodium beef or vegetable broth, divided
• 15 ml (1 tbsp) Worcestershire sauce
• 5 ml (1 tsp) Dijon mustard
• 5 ml (1 tsp) dark brown sugar
• 4 thin sirloin steaks (150 g/5 oz each), trimmed of fat
• 5 ml (1 tsp) unsalted butter
• Salt and freshly ground black pepperSauce
• 1 shallot, finely chopped
• 2 garlic cloves, crushed
• 50 ml (1/4 c) port
• Salt and freshly ground black pepper

1. For steaks, place the potatoes in a medium pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, 10 to 12 minutes.
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, peas and red pepper strips, and stir-fry for one minute.
3. In a small bowl, mix half of the broth with the Worcestershire sauce, mustard and brown sugar, and stir into the vegetables. Reduce the heat and simmer gently until the vegetables are just tender, three minutes, ­stirring frequently.
4. Drain the potatoes and add them to the vegetables. Stir gently, then cover and keep over very low heat until ready to serve.
5. Heat a cast-iron grill pan. Add the butter to the grill pan and turn up the heat to high. Season the steaks on both sides with salt and pepper. As soon as the butter sizzles and starts to foam, add the steaks. Cook until an instant-read thermometer inserted through the side of a steak registers 63°C (145°F) for medium-rare, three to five minutes per side. Remove the steaks to dinner plates warmed in the microwave for 15 to 30 seconds. Keep warm while making the sauce.
6. For sauce, add the shallot and garlic to the cooking juices in the pan and cook, stirring, over low heat for one minute.
7. Pour in the port and increase the heat so the sauce is bubbling. Cook for about one minute, stirring. Pour in the remaining broth and any steak juices from the plates. Boil one minute, then add salt and pepper, to taste.
8. Spoon the sauce over the steaks and serve immediately with the vegetables.

If you don't have port, use Madeira, sherry, dry vermouth or 50 millilitres (1/4 cup) dry red wine mixed with two millilitres (1/2 teaspoon) brown sugar.

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