Show Subscription Form




Sirloin with Bearnaise Sauce Recipe
Sirloin with Bearnaise Sauce Recipe photo by Taste of Home

Sirloin with Bearnaise Sauce Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours + standing
MAKES: 12 servings

Ingredients

  • 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

Nutritional 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.

Directions

  1. Combine garlic salt and pepper; sprinkle 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.
  2. Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon.
  3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and vinegar mixture until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly.
  4. Whisk in butter, 1 tablespoon at a time, until melted. Whisk in parsley. Keep warm. Cut roast into thin slices; serve with sauce. Yield: 12 servings.
Originally published as Sirloin with Bearnaise Sauce in Country Woman November/December 2000, p34

Nutritional 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.

Light-Bodied Red Wine

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

Reviews for Sirloin with Bearnaise Sauce

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 11, 2010

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!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT