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1
Preheat oven to 425F.
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2
Place roast in baking pan; brush with 2 Tbsp.
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3
of the steak sauce.
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4
Bake 35 to 40 minutes or until internal temperature reaches 140F for medium-rare or 155F for medium doneness, brushing with 2 Tbsp.
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5
of the remaining steak sauce after 20 minutes.
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6
Let stand 15 minutes (internal temperature will rise 10F during standing).
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7
Place potatoes in large saucepan.
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8
Add enough water to cover.
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9
Bring to boil on medium-high heat.
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10
Reduce heat to medium-low; simmer 10 to 12 minutes or until potatoes are tender.
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11
Drain potatoes, leaving potatoes in pan.
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12
Cut 1/4 cup of the butter into pieces; add to potatoes along with the parsley.
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13
Toss tightly until potatoes are evenly coated.
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14
Season with the salt and pepper.
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15
Cover to keep warm.
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16
Fill bottom of double boiler with a few inches of water.
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17
Bring to boil on medium-high heat.
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18
Meanwhile, mix remaining 1/4 cup steak sauce and shallots in top of double boiler; place directly on burner (not over the bottom part of the double boiler filled with water) and cook 3 minutes or until thickened, stirring frequently.
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19
Add 2 Tbsp.
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20
of the remaining butter; stir until melted.
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21
Remove from heat.
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22
Add egg yolk and tarragon; stir with wire whisk until well blended.
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23
Place over bottom of double boiler filled with simmering water; cook and stir until thickened.
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24
Add the remaining 6 Tbsp.
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25
butter, 2 Tbsp.
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26
at a time, stirring with wire whisk after each addition until butter is completely melted.
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27
Remove from heat; cover to keep warm.
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28
Cut meat into slices.
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29
Top with the sauce.
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30
Serve with the potatoes.
