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Sirloin with Bernaise Sauce

Sirloin with Bernaise Sauce
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.
12 ServingsPrep: 10 min. Bake: 2-1/2 hours

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
  • 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 325° for 2-1/2 to 3
  • hours or until meat reaches desired doneness (for medium-rare, a
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Let stand for 10-15 minutes before slicing.
  • Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon
  • and pepper; bring to a boil. Strain, reserving liquid; discard green
  • onions and tarragon.
  • Place egg yolks in a heavy saucepan. Gradually whisk in water,
© Taste of Home 2013

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Sirloin with Bernaise Sauce (continued)

Directions (continued)

  • vinegar mixture, salt and cayenne. Cook and stir until the mixture
  • begins to thicken. Add butter, 1 tablespoon at a time, until the
  • mixture has thickened and reaches 160°, stirring constantly.
  • Remove from the heat; stir in parsley. Cut roast into thin slices;
  • serve with sauce. Yield: 12 servings.
Nutrition Facts: 1 serving equals 353 calories, 22 g fat (11 g saturated fat), 202 mg cholesterol, 324 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013