Small Sirloin Steak a la Bearnaise

Prepare and cook the beefsteak as for the plain (No. 1368); apart from the cooking described by minutes in that number, the time for broiling depends entirely upon the thickness of the meat, and the intensity of the fire. In order to judge whether the meat be done to the touch when it offers a certain resistance; this can easily be learned after once being accustomed to broiling. Dress the beefsteak over a Bearnaise sauce (No. 433); glaze the top with meat glaze (No. 402) using a brush for the purpose.