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