Filet Mignon With Béarnaise Sauce

• 3 tablespoons dry white wine
• 2 tablespoons tarragon vinegar
• 1 tablespoon minced shallots
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup egg substitute
• 3 tablespoons reduced-calorie margarine
• 1 tablespoon fat-free sour cream
• 4 (4-ounce) beef tenderloin steaks
• Cooking spray
• 1/2 teaspoon salt-free lemon pepper seasoning

1. Preheat broiler.
2. Combine first 5 ingredients in a small nonstick skillet. Bring mixture to a boil. Reduce heat, and simmer, uncovered, until mixture is reduced to 2 tablespoons.
3. Pour mixture through a wire-mesh strainer into the top of a double boiler, discarding shallots. Add egg substitute, and stir well. Bring water in bottom of double boiler to a boil, stirring constantly. Reduce heat to low. Add margarine, 1 tablespoon at a time, stirring constantly with a wire whisk until blended. Cook, stirring constantly, until sauce thickens slightly. Remove from heat; stir in sour cream. Set aside, and keep warm.
4. Place steaks on a broiler pan coated with cooking spray. Sprinkle steaks with lemon pepper seasoning. Broil 8 minutes on each side or until desired degree of doneness. Serve with sauce.
5. carbo rating: 1

white wine, tarragon vinegar, shallots, tarragon, freshly ground black pepper, egg substitute, margarine, sour cream, beef tenderloin, cooking spray, salt

Taken from www.myrecipes.com/recipe/filet-mignon-with-barnaise-sauce (may not work)