• 12servings
  • 130minutes
  • 353calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon garlic salt

  2. 1/2 teaspoon pepper

  3. 1 beef sirloin tip roast (5 to 6 pounds)


  5. 1/4 cup white wine vinegar

  6. 1/2 cup chopped green onions

  7. 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

  8. 1/4 teaspoon pepper

  9. 4 egg yolks, lightly beaten

  10. 1 tablespoon cold water

  11. 1/4 teaspoon salt

  12. 1/8 teaspoon cayenne pepper

  13. 3/4 cup cold butter

  14. 1 tablespoon minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Sirloin with Bernaise Sauce Recipe photo by Taste of Home Combine garlic salt and pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat 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, onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard onions and tarragon. Place egg yolks in a heavy saucepan. Gradually whisk in water, vinegar mixture, salt and cayenne. Cook until the mixture begins to thicken, stirring constantly. Add butter, 1 tablespoon at a time, until the mixture has thickened and reaches 160°, stirring constantly. Remove from the heat; stir in parsley. Serve warm with sliced beef. Yield: 12 servings.


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