Hey everyone, hope you are having an amazing 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 tasty. This will be really delicious.
Poached Beef Topside Steak Pinwheels with Sabayon Sauce is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Poached Beef Topside Steak Pinwheels with Sabayon Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.
Sabayo sauce: Mix poaching liquid,egg yolks and wine into stainless steel bowl. Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). Recipe of Award-winning Poached Beef Topside Steak Pinwheels with Sabayon Sauce.
To begin 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 cook that.
The ingredients needed to make Poached Beef Topside Steak Pinwheels with Sabayon Sauce:
- Take 4 each topside beef steaks (tenderised and tied into a roll)
- Get 850 ml beef stock (add 1 cup of water)
- Take 2 clove garlic (crushed)*
- Make ready 6 each whole peppercorns*
- Prepare 3 each rosemary (stems removed)*
- Get 2 each thyme sprigs*
- Take 9 tbsp poaching liquid from steaks (cooled)
- Get 6 each egg yolks
- Prepare 6 tbsp Sauvignon blanc wine
- Get 1 salt and pepper (for seasoning)
- Make ready 1 parsley (chopped)
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Steps to make Poached Beef Topside Steak Pinwheels with Sabayon Sauce:
- *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.
- Tenderise steaks with meat mallet. Roll and tie with string. season thouroughly with salt and pepper.
- In deep saucepan: Pour beef stock and add bouquet garni plus water.Bring to a simmer.
- Add steaks and poach until internal temp 51°C (medium rare) reached. Remove and keep warm.
- 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).
- Season sabayon to taste. Slice off beef into pinwheels. Remove string. Assemble pinwheels around circular platter. Sprinkle with parsley on top.
- Place small bowo of sahayon on cetre. Serve.
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