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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, poached beef topside steak pinwheels with sabayon sauce. It is one of my favorites. This time, I am going to 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 current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Poached Beef Topside Steak Pinwheels with Sabayon Sauce is something that I have loved my whole life. They are nice and they look fantastic.

Learn how to cook topside of beef with our expert advice and tried and tested recipes. Try an extravagant Sunday roast or an easy slow cooker supper. Sliced from the whole topside, this steak comes from the inside of the hind leg, between the thick flank and the silverside.

To get started with this particular 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 can achieve that.

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

Chef Christian from Bar Q has an easy desert recipe for you to tryout at home. Check out the first episode of our "In the Kitchen" series. Beef Pinwheels stuffed with Sweet Roasted Bell Peppers, Baby Spinach Leaves and Shaved Parmesan Cheese. I'm sure that, at some point in your life, you have come across those Beef Pinwheels, or Rosettes as they are sometimes called, when checking out the goods in the meat.

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.

Place the steak into the bag, and seal. Did not have all night to marinate but several hours produced good flavour. Would like a sauce to serve. A traditional roast beef made with an economical topside joint. This recipe includes cooking times to achieve the perfect temperature, whether you like your roast rare, medium or well done.

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