Poached Beef Topside Steak Pinwheels with Sabayon Sauce. Sabayo sauce: Mix poaching liquid,egg yolks and wine into stainless steel bowl. Poached Beef Topside Steak Pinwheels with Sabayon Sauce instructions *Make bouquet garni: cut small piece of mesclun cloth or cheesecloth. Add in whole peppercorns,thyme,garlic and rosemary.
Place steak in large food-safe plastic bag or large baking dish. Combine marinade ingredients in small bowl. Pour marinade over steak; turn to coat.
Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, poached beef topside steak pinwheels with sabayon sauce. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Sabayo sauce: Mix poaching liquid,egg yolks and wine into stainless steel bowl. Poached Beef Topside Steak Pinwheels with Sabayon Sauce instructions *Make bouquet garni: cut small piece of mesclun cloth or cheesecloth. Add in whole peppercorns,thyme,garlic and rosemary.
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To begin with this 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:
- {Take of topside beef steaks (tenderised and tied into a roll).
- {Take of beef stock (add 1 cup of water).
- {Take of garlic (crushed)*.
- {Take of whole peppercorns*.
- {Prepare of rosemary (stems removed)*.
- {Prepare of thyme sprigs*.
- {Take of poaching liquid from steaks (cooled).
- {Prepare of egg yolks.
- {Take of Sauvignon blanc wine.
- {Take of salt and pepper (for seasoning).
- {Take of parsley (chopped).
Sprinkle steaks on both sides with salt, pepper and garlic powder. Take one steak and lay it out on a cutting board. Sprinkle with an even layer of Parmesan cheese. Next add a layer of spinach.
Instructions 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..
Cut into two inch portions and place on baking sheet. Loosely cover the meat with plastic wrap (to prevent splashing) and pound the steak with a mallet or the bottom of a pan, working from the center to the edges. Discard the plastic wrap and add salt and pepper to the steak. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices.
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