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The ingredients needed to cook Poached Beef Topside Steak Pinwheels with Sabayon Sauce:
- Prepare 4 each of topside beef steaks (tenderised and tied into a roll).
- Get 850 ml of beef stock (add 1 cup of water).
- Use 2 clove of garlic (crushed)*.
- You need 6 each of whole peppercorns*.
- You need 3 each of rosemary (stems removed)*.
- Get 2 each of thyme sprigs*.
- Get 9 tbsp of poaching liquid from steaks (cooled).
- Take 6 each of egg yolks.
- Prepare 6 tbsp of Sauvignon blanc wine.
- Prepare 1 of salt and pepper (for seasoning).
- You need 1 of parsley (chopped).
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..
Savory Sabayon Sauce With Olive Oil, Sabayon Sauce, White Asparagus With Herby Sabayon Sauce. Remove from heat and keep warm. Add broth slowly, stir until smooth. Serve steaks with sauce on the side. This is a prime lean cut of beef from the rear of the animal, usually sold rolled and tied with a layer of fat for roasting.
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