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Sirloin with Bernaise Sauce Recipe

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When I want a meal to be extra special, I feature this beef roast as the centerpiece. The pale yellow sauce with flecks of green looks lovely draped over the slices. I'm 86 years old and have been cooking almost my whole life.

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Sirloin with Bernaise Sauce Recipe

Prep: 10 min. Bake: 2-1/2 hours

Yield: 12 Servings

10 150 160

Ingredients

1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 beef sirloin tip roast (5 to 6 pounds)
BERNAISE SAUCE:
1/4 cup white wine vinegar
1/2 cup chopped green onions
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon pepper
4 egg yolks, lightly beaten
1 tablespoon cold water
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup cold butter
1 tablespoon minced fresh parsley

Directions

Combine garlic salt and pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing.
Meanwhile, in a saucepan, combine the vinegar, onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard onions and tarragon. Place egg yolks in a heavy saucepan. Gradually whisk in water, vinegar mixture, salt and cayenne. Cook until the mixture begins to thicken, stirring constantly. Add butter, 1 tablespoon at a time, until the mixture has thickened and reaches 160°, stirring constantly. Remove from the heat; stir in parsley. Serve warm with sliced beef. Yield: 12 servings.

Nutritional Facts 1 serving (6 ounces) equals 353 calories, 22 g fat (11 g saturated fat), 202 mg cholesterol, 324 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.

Originally published as Sirloin with Bernaise Sauce in Country Woman November/December 2000, p34

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Sirloin with Bernaise Sauce (1)

Sirloin with Bernaise Sauce

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Reviewed on Apr. 11, 2010 by Lori Irelan

I prefer to use filet instead of sirloin but this is the best recipe for bernaise sauce that I have come across. I actually think this sauce is better than the one at my favorite steakhouse. Definitely a keeper!