Poached Beef Topside Steak Pinwheels with Sabayon Sauce
Poached Beef Topside Steak Pinwheels with Sabayon Sauce

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, poached beef topside steak pinwheels with sabayon sauce. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Poached Beef Topside Steak Pinwheels with Sabayon Sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Poached Beef Topside Steak Pinwheels with Sabayon Sauce is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook poached beef topside steak pinwheels with sabayon sauce using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Poached Beef Topside Steak Pinwheels with Sabayon Sauce:
  1. Make ready 4 each topside beef steaks (tenderised and tied into a roll)
  2. Get 850 ml beef stock (add 1 cup of water)
  3. Prepare 2 clove garlic (crushed)*
  4. Get 6 each whole peppercorns*
  5. Prepare 3 each rosemary (stems removed)*
  6. Get 2 each thyme sprigs*
  7. Get 9 tbsp poaching liquid from steaks (cooled)
  8. Get 6 each egg yolks
  9. Make ready 6 tbsp Sauvignon blanc wine
  10. Make ready 1 salt and pepper (for seasoning)
  11. Take 1 parsley (chopped)
Steps to make Poached Beef Topside Steak Pinwheels with Sabayon Sauce:
  1. *Make bouquet garni: cut small piece of mesclun cloth or cheesecloth. Add in whole peppercorns,thyme,garlic and rosemary. Tie with a string to make a little sachel.
  2. Tenderise steaks with meat mallet. Roll and tie with string. season thouroughly with salt and pepper.
  3. In deep saucepan: Pour beef stock and add bouquet garni plus water.Bring to a simmer.
  4. Add steaks and poach until internal temp 51°C (medium rare) reached. Remove and keep warm.
  5. Sabayo sauce: Mix poaching liquid,egg yolks and wine into stainless steel bowl. Whisk until thick and foamy under bain marie (place bowl over pot of barely simmmering water).
  6. Season sabayon to taste. Slice off beef into pinwheels. Remove string. Assemble pinwheels around circular platter. Sprinkle with parsley on top.
  7. Place small bowo of sahayon on cetre. Serve.

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