Filet Mignon Bearnaise with Roasted Cauliflower

• 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

1. Preheat the oven to 450 F. Place a wire rack on a baking sheet lined with foil, and set it aside.
2. Heat a large cast-iron pan over high heat.
3. Season the steaks with salt and pepper to taste.
4. When the pan is hot, spray it with cooking spray and add the steaks.
5. Sear the steaks until dark golden brown on both sides, about 2 minutes per side.
6. Transfer the steaks to the wire rack, place the baking sheet in the oven, and roast for 4 to 5 minutes for medium-rare.
7. Remove the baking sheet from the oven, and tent it with foil to keep the steaks warm.
8. Respray the cast-iron pan generously with cooking spray, and return it to high heat.
9. Add the cauliflower and cook, stirring occasionally, until it starts to brown, about 4 minutes.
10. 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.
11. Meanwhile, combine the vinegar, wine, shallots, and tarragon in a medium saucepan, and bring to a simmer over medium heat.
12. Cook until the liquid has reduced by about half.
13. In a small bowl, whisk the chicken broth into the cornstarch.
14. Whisk the mixture into the vinegar mixture and cook, whisking constantly, until the sauce has thickened, about 2 minutes.
15. Remove the pan from the heat and whisk in the yogurt.
16. Season the bearnaise sauce with salt and pepper to taste, if desired.
17. Serve the steaks and cauliflower with the sauce.
18. Fat: 43g (before), 10.9g (after)
19. Calories: 700 (before), 292 (after)
20. Protein: 29g
21. Carbohydrates: 13g
22. Cholesterol: 85mg
23. Fiber: 3g
24. Sodium: 336mg

lean filet, salt, spray, cauliflower, tarragon vinegar, white wine, shallots, tarragon, lowfat, cornstarch, greek yogurt

Taken from www.epicurious.com/recipes/food/views/filet-mignon-bearnaise-with-roasted-cauliflower-374964 (may not work)