Filet Mignon Béarnaise with Roasted Cauliflower

Name: Filet Mignon Béarnaise with Roasted Cauliflower
Yield: serves 4
Ingredients: 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

December 9, 2011

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 notes

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