Béarnaise is one of the classic French sauces. Its standard formulation includes a lot of butter and egg yolks. In this version, I kept the licorice-tasting tarragon that’s a hallmark of the sauce and let the fat and calories go.

　　

Ingredients

serves 4

　　Four 4-ounce portions lean filet mignon (about 1 1/2 inches thick), trimmed of all visible fat

　　Salt and freshly ground black pepper

　　Nonfat cooking spray

　　1 head cauliflower, cut into 1-inch florets (4 to 5 cups)

　　1/4 cup tarragon vinegar or white wine vinegar

　　1/2 cup dry white wine

　　2 large shallots, chopped very fine (about 1/3 cup)

　　1 tablespoon dried tarragon leaves

　　1/2 cup low-fat, low-sodium chicken broth

　　1 1/2 tablespoons cornstarch

　　2/3 cup Greek yogurt

　　

Step 1

Preheat the oven to 450˚F. Place a wire rack on a baking sheet lined with foil, and set it aside.

　　

Step 2

Heat a large cast-iron pan over high heat. Season the steaks with salt and pepper to taste. When the pan is hot, spray it with cooking spray and add the steaks. Sear the steaks until dark golden brown on both sides, about 2 minutes per side.

　　

Step 3

Transfer the steaks to the wire rack, place the baking sheet in the oven, and roast for 4 to 5 minutes for medium-rare. Remove the baking sheet from the oven, and tent it with foil to keep the steaks warm.

　　

Step 4

Respray the cast-iron pan generously with cooking spray, and return it to high heat. Add the cauliflower and cook, stirring occasionally, until it starts to brown, about 4 minutes. Season the cauliflower with salt and pepper to taste, transfer the pan to the oven, and roast until the cauliflower is tender, about 7 minutes.

　　

Step 5

Meanwhile, combine the vinegar, wine, shallots, and tarragon in a medium saucepan, and bring to a simmer over medium heat. Cook until the liquid has reduced by about half.

　　

Step 6

In a small bowl, whisk the chicken broth into the cornstarch. Whisk the mixture into the vinegar mixture and cook, whisking constantly, until the sauce has thickened, about 2 minutes. Remove the pan from the heat and whisk in the yogurt.

　　

Step 7

Season the béarnaise sauce with salt and pepper to taste, if desired. Serve the steaks and cauliflower with the sauce.

　　

nutrition information

Step 8

Fat: 43g (before), 10.9g (after)

　　

Step 9

Calories: 700 (before), 292 (after)

　　

Step 10

Protein: 29g

　　

Step 11

Carbohydrates: 13g

　　

Step 12

Cholesterol: 85mg

　　

Step 13

Fiber: 3g

　　

Step 14

Sodium: 336mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.