Ingredients
1/2 teaspoon garlic salt1/2 teaspoon pepper1 beef sirloin tip roast (5 to 6 pounds)BEARNAISE SAUCE:1/4 cup white wine vinegar1/2 cup chopped green onions1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon1/4 teaspoon pepper4 egg yolks1 tablespoon cold water1/4 teaspoon salt1/8 teaspoon cayenne pepper3/4 cup cold butter1 tablespoon minced fresh parsley
Preparation
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 135°; medium, 140°; medium-well, 145°). 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.
