A traditional béarnaise sauce is not high in carbs, but is extremely high in fat. In this lightened version, we've cut the fat but have not increased the carbohydrate. This dish is very rich, so a small portion should be plenty.
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
1/2 teaspoon salt-free lemon pepper seasoning
How to Make It
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.
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.
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.