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

1) Cook noodles according to package directions, omitting salt and fat.
2) Drain; keep warm.
3) While noodles cook, heat a nonstick skillet over medium-high heat.
4) Sprinkle both sides of steak with salt and pepper.
5) Lightly coat steak with cooking spray.
6) Add steak to pan; cook 4 minutes on each side or until desired degree of doneness.
7) Transfer meat to a platter; keep warm.
8) Add port to pan, scraping to loosen browned bits.
9) Stir in shallots and garlic; cook 45 seconds, stirring frequently.
10)Add beef broth; bring to a boil.
11)Cook 20 seconds; remove from heat.
12 Add mustard and thyme, stirring with a whisk.
13)Cut steak diagonally across grain into thin slices.
14)Serve steak and sauce with the pasta.

No matter which way you cook your steak, remember that it continues to cook for a little while when you take it off of the heat, therefore you should set the steak aside for about 5 minutes prior to serving.