- 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; 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.
- Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon.
- 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.
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Sirloin with Bearnaise Sauce
"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!"