How to Prepare Homemade Poached Beef Topside Steak Pinwheels with Sabayon Sauce

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, poached beef topside steak pinwheels with sabayon sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Poached Beef Topside Steak Pinwheels with Sabayon Sauce is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Poached Beef Topside Steak Pinwheels with Sabayon Sauce is something that I have loved my whole life.

To begin with this recipe, we must 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. Take 850 ml beef stock (add 1 cup of water)
3. Take 2 clove garlic (crushed)*
4. Get 6 each whole peppercorns*
5. Prepare 3 each rosemary (stems removed)*
6. Make ready 2 each thyme sprigs*
7. Make ready 9 tbsp poaching liquid from steaks (cooled)
8. Prepare 6 each egg yolks
9. Get 6 tbsp Sauvignon blanc wine
10. Take 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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