Sirloin with Bernaise Sauce

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

Bernaise Sauce:
1/4 cup white wine vinegar
1/2 cup chopped green onions
1 teaspoon dried tarragon
1/4 teaspoon pepper
4 egg yolks, lightly beaten
1 tablespoon cold water
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup cold butter
1 tablespoon minced fresh parsley

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.

Let stand for 10-15 minutes before slicing. 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. Makes 12 servings.