Super Thyme Savor – Sirloin Steak with Port Horseradish Sauce

My husband’s preference for a sauce with steak is rich and hearty. And since I injured y hip flexor, I need to rest as much as I can so I needed to come up with a quick sauce with the contents of the fridge.

I opted for the port wine, half a shallot, some chicken stock a friend just brought by on Tuesday (she is going away) and some horseradish sauce. If you do not want a sauce this rich, simply deglaze the pan with beef broth.

Ingredients:
1-1.5 lbs Petite Sirloin Steaks
1/2 cup port wine
1/2 shallot, chopped
1/2 cup chicken stock (or broth)
2 tablespoon horseradish sauce

Directions:
1. Heat a non-stick skillet over medium high heat. Prepare steaks by spraying one side with olive oil cooking spray and placing in the pan.

2. Cook 3-5 minutes depending on thickness and desired temperature of the steak. Flip the steak over, spray that side an cook for 3-5 minutes.

3. Remove steaks, turn heat to medium and pour port into the pan. Using a wooden spoon, scrap the pan and a few seconds and then add shallots. Cook and stir for about 30 seconds and add the stock/broth and bring to a boil.

4. Cook for about 30 seconds, turn the heat off an stir in the horseradish sauce. Serve.

The Whrrl story showing the contents can be found here as a part of my ‘Year of Whrrl‘