Sirloin with Bearnaise Sauce Recipe
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 beef sirloin tip roast (5 to 6 pounds)
- BEARNAISE 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
- 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, 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.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Sirloin with Bearnaise Sauce(1)
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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!