Sirloin With Bearnaise Sauce

• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1 beef sirloin tip roast (5 to 6 pounds)
• 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

1. Combine garlic salt and pepper; sprinkle over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325u0b0 for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). 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 160u0b0, 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.

garlic salt, pepper, beef sirloin tip roast, white wine vinegar, green onions, tarragon, pepper, egg yolks, cold water, salt, cayenne pepper, cold butter, parsley

Taken from www.tasteofhome.com/recipes/sirloin-with-bearnaise-sauce/ (may not work)