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’m gonna show you how to prepare a distinctive 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 well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Poached Beef Topside Steak Pinwheels with Sabayon Sauce is something that I have loved my entire life. They are nice and they look wonderful.

Sliced from the whole topside, this steak comes from the inside of the hind leg, between the thick flank and the silverside. Lean and versatile, topside steaks benefit from tenderising and are ideal for schnitzels or steak sandwiches. They can also be sliced thinly across the grain for stir-fries or diced.

To get started with this recipe, we must 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. Get 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. Make ready 6 each whole peppercorns*
  5. Prepare 3 each rosemary (stems removed)*
  6. Take 2 each thyme sprigs*
  7. Prepare 9 tbsp poaching liquid from steaks (cooled)
  8. Make ready 6 each egg yolks
  9. Take 6 tbsp Sauvignon blanc wine
  10. Make ready 1 salt and pepper (for seasoning)
  11. Get 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. Topside of beef is a large, lean cut. It is quite tender and makes an excellent roasting joint.

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.

Click here to find out more. Both topside and silverside are taken from the hind quarter of the animal, between the rump and leg. The topside muscle, being both lean and quite tender, makes an excellent roasting. 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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