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The ingredients needed to prepare Poached Beef Topside Steak Pinwheels with Sabayon Sauce:
- Prepare 4 each topside beef steaks (tenderised and tied into a roll)
- Take 850 ml beef stock (add 1 cup of water)
- Prepare 2 clove garlic (crushed)*
- You need 6 each whole peppercorns*
- You need 3 each rosemary (stems removed)*
- Provide 2 each thyme sprigs*
- Use 9 tbsp poaching liquid from steaks (cooled)
- Provide 6 each egg yolks
- You need 6 tbsp Sauvignon blanc wine
- Use 1 salt and pepper (for seasoning)
- Provide 1 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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