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.
Recipe information
Yield
serves 4
Ingredients
Preparation
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
