Poached Beef Topside Steak Pinwheels with Sabayon Sauce. 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.
The cut can be used in many different dishes, such as beef bourguignon, and it can also be roasted whole or stir-fried.
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Whisk the egg yolks and the sugar together in a bowl over a bain-marie.
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You can cook Poached Beef Topside Steak Pinwheels with Sabayon Sauce using 11 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Poached Beef Topside Steak Pinwheels with Sabayon Sauce
- Prepare 4 each of topside beef steaks (tenderised and tied into a roll).
- You need 850 ml of beef stock (add 1 cup of water).
- You need 2 clove of garlic (crushed)*.
- Prepare 6 each of whole peppercorns*.
- Prepare 3 each of rosemary (stems removed)*.
- You need 2 each of thyme sprigs*.
- It's 9 tbsp of poaching liquid from steaks (cooled).
- You need 6 each of egg yolks.
- Prepare 6 tbsp of Sauvignon blanc wine.
- Prepare 1 of salt and pepper (for seasoning).
- Prepare 1 of parsley (chopped).
Once foamy, slowly add the liquid while whisking constantly. Keep whisking until the sauce thickens to a custard-like consistency. Pistachios - Rick's Hot Wings - shrimp and vegetable quesadilla - Pinwheels - Easy Granola - non fat granola bars - Supplì alla romana - Hot wings baked - Easy Zesty Quesadillas - Poached Beef Topside Steak Pinwheels with Sabayon Sauce - Easy Steak Quesadillas. 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.
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. 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..
It can also be pot-roasted, braised or boiled. Tender, lean topside of beef, marinated and cooked slowly in red wine with herbs vegetables. 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. Simple and delicious, serve this topside roast with all of the classic accompaniments, and relish leftovers in.
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