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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, poached beef topside steak pinwheels with sabayon sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Poached Beef Topside Steak Pinwheels with Sabayon Sauce is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Poached Beef Topside Steak Pinwheels with Sabayon Sauce is something that I’ve loved my entire life.

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

The ingredients needed to make Poached Beef Topside Steak Pinwheels with Sabayon Sauce:
  1. Prepare 4 each topside beef steaks (tenderised and tied into a roll)
  2. Make ready 850 ml beef stock (add 1 cup of water)
  3. Make ready 2 clove garlic (crushed)*
  4. Get 6 each whole peppercorns*
  5. Make ready 3 each rosemary (stems removed)*
  6. Get 2 each thyme sprigs*
  7. Get 9 tbsp poaching liquid from steaks (cooled)
  8. Take 6 each egg yolks
  9. Get 6 tbsp Sauvignon blanc wine
  10. Make ready 1 salt and pepper (for seasoning)
  11. Make ready 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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