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Sirloin with Bearnaise Sauce Recipe
Sirloin with Bearnaise Sauce Recipe photo by Taste of Home
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Sirloin with Bearnaise 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.
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: 353 calories, 22g fat (11g saturated fat), 202mg cholesterol, 324mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 37g 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

Light-Bodied Red Wine

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


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MY REVIEW
Lori Irelan 42307
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!"

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