Sirloin Steak With Bearnaise Sauce

• 4 sirloin steaks
• 1 large garlic, cut in half
• 2 tablespoons white wine (or vermouth)
• 2 tablespoons tarragon vinegar (or white wine vinegar)
• 2 tablespoons tarragon, chopped (or 1 tsp dried)
• 1 tablespoon shallot, chopped
• 1 pinch ground pepper
• 3 egg yolks
• 1/4 teaspoon salt
• 1/2 cup butter

1. Rub both sides of steak with garlic.
2. Prepare grill. Grill steak to preference. Let sit for 5 minutes. Cut steak in thin slices and arrange on plates. Serve with Bernaise sauce over top.
3. Sauce: In a small saucepan, bring wine, vinegar, tarragon, shallot and pepper to a boil. Boil rapidly until reduced to 2 T. Remove from heat.
4. In food processor, combine egg yolks, salt and vinegar mixture and process for 2 seconds until blended.
5. Melt butter and heat until sizzling but not browned. With food processor running, add a few drops of the sizzling butter. Then add butter in a thin steady stream and process until blended. Serve warm or at room temperature.

garlic, white wine, tarragon vinegar, tarragon, shallot, ground pepper, egg yolks, salt, butter

Taken from www.food.com/recipe/sirloin-steak-with-bearnaise-sauce-366419 (may not work)