Lighter, flavorful topping for your steak

The Baltimore Sun

One of the classic bistro combinations is steak with bearnaise sauce. But in this day of low-fat, low-calorie emphasis, how can you get some of that great bearnaise flavor without the richness of eggs and lots of butter? Here's one solution. Take the main flavors of onion and tarragon and mix them in a lighter topping. We've made sweet onions the star. Saute Vidalias in butter until they become golden, then add tarragon leaves. Your steak will thank you.

Carol Mighton Haddix writes for the Chicago Tribune, which provided the recipe analysis.

Beef Rib-Eye Steaks With Sweet Onion-Tarragon Topping

Serves 4

2 large beef rib-eye steaks, trimmed

1/2 teaspoon salt (divided use)

1/4 teaspoon freshly ground pepper (divided use)

2 tablespoons butter

1 large sweet onion, such as Vidalia, halved, thinly sliced

2 sprigs fresh tarragon, leaves removed, chopped

Season the steaks on both sides with half of the salt and half of the pepper; set aside.

Melt the butter in a large skillet over medium-high heat; add the onion. Cook, stirring often, until tender and beginning to brown, about 10 minutes. Add tarragon; cook, stirring often, 2 minutes. Stir in remaining salt and pepper; transfer to small serving bowl.

Heat skillet over high heat; add steaks. Cook until browned, about 3 minutes. Turn; cook until browned, 3 minutes. Reduce heat to medium-low. Cook to desired doneness, about 5 minutes for medium. Transfer steaks to cutting board; let rest 5 minutes. Cut steaks in half, or slice if desired. Serve with onion topping.

Per serving: 280 calories, 19 grams fat, 9 grams saturated fat, 117 milligrams cholesterol, 3 grams carbohydrate, 22 grams protein, 336 milligrams sodium, 0 grams fiber

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