- 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.
Reviews forSirloin 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!"