Sirloin Steak With Bearnaise Sauce - cooking recipe

Ingredients

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

Preparation

Rub both sides of steak with garlic.
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.
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.
In food processor, combine egg yolks, salt and vinegar mixture and process for 2 seconds until blended.
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.