Dinner Tonight: A more healthful alterative to Bearnaise sauce

One of the classic bistro combinations is steak with Bearnaise sauce. But in this day of low-fat, low-calorie emphasis, how can you get some of that great Bearnaise 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 saute them in a small amount of butter until they become golden and even sweeter, then add fresh tarragon leaves. Your steak will thank you.

• BEEF RIB-EYE STEAKS WITH SWEET ONION-TARRAGON TOPPING

Preparation time: 10 minutes

Cooking time: 25 minutes

Yield: Four servings

2 large beef rib-eye steaks, trimmed

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground pepper

2 tablespoons butter

1 large sweet onion, such as Vidalia, halved, thinly sliced

2 sprigs fresh tarragon, leaves removed, chopped

Putting it together

1. Season the steaks on both sides with half of the salt and half of the pepper; set aside.

2. 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, two minutes. Stir in remaining salt and pepper; transfer to small serving bowl.

3. Heat skillet over high heat; add steaks. Cook until browned, about three minutes. Turn; cook until browned, three minutes. Reduce heat to medium-low; cook to desired doneness, about five minutes for medium. Transfer steaks to cutting board; let rest five minutes. Cut steaks in half, or slice if desired. Serve with onion topping.