One of the classic bistro combinations is steak with Béarnaise sauce. But in this day of low-fat, low-calorie emphasis, how can you get some of that great Béarnaise 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 here. Vidalias are a good choice, as their peak season approaches. Simply sauté them in a small amount of butter until they become golden and even sweeter, then add fresh tarragon leaves. Your steak will thank you.

MENU:

Beef rib-eye steaks with sweet onion-tarragon topping

Baked potatoes

Asparagus tips

Strawberries and crème fraiche

TIPS:

Try this topping for chicken breasts too.

If you have time, let the onions caramelize, about 20 minutes, for deeper flavor.

BEVERAGE SELECTION:

Match the flavors with a New Zealand or Oregon Pinot Noir.

BEEF RIB-EYE STEAKS WITH SWEET ONION-TARRAGON TOPPING

2 large beef rib-eye steaks, trimmed

1/2 teaspoon salt

1/4 teaspoon pepper

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.

4 servings

Nutrition information per serving: 280 calories, 63 percent of calories from fat, 19 grams fat, 9 g saturated fat, 117 milligrams cholesterol, 3 g carbohydrates, 22 g protein, 336 mg sodium, 0 g fiber