Recipe: Delicious Poached Beef Topside Steak Pinwheels with Sabayon Sauce

Poached Beef Topside Steak Pinwheels with Sabayon Sauce. - Easy Zesty Quesadillas. - Poached Beef Topside Steak Pinwheels with Sabayon Sauce. - sayap Hot dibakar. - Mudah Zesty Quesadillas. - Daging rebus Topside Steak Pinwheels dengan 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.

Cutting the beef into large chunks and gently cooking it in a stew is a great way to cook topside. 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. Sie können haben Poached Beef Topside Steak Pinwheels with Sabayon Sauce using 11 ingredients and 7 steps. So geht's dir kochen es.

Zutaten von Poached Beef Topside Steak Pinwheels with Sabayon Sauce

1. es ist 4 each of topside beef steaks (tenderised and tied into a roll).
2. Bereiten 850 ml of beef stock (add 1 cup of water).
3. Du brauchst 2 clove of garlic (crushed)*.
4. es ist 6 each of whole peppercorns*.
5. es ist 3 each of rosemary (stems removed)*.
6. Bereiten 2 each of thyme sprigs*.
7. Du brauchst 9 tbsp of poaching liquid from steaks (cooled).
8. Bereiten 6 each of egg yolks.
9. es ist 6 tbsp of Sauvignon blanc wine.
10. Du brauchst 1 of salt and pepper (for seasoning).
11. Bereiten 1 of parsley (chopped).

Whisk the egg yolks and the sugar together in a bowl over a bain-marie. Once foamy, slowly add the liquid while whisking constantly. Keep whisking until the sauce thickens to a custard-like consistency. A wide variety of beef topside options are available to you, such as part, packaging, and type.

Poached Beef Topside Steak Pinwheels with Sabayon Sauce Anweisung

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..

The Best Sabayon Sauce Recipes on Yummly Savory Sabayon Sauce With Olive Oil, Perfect Hollandaise Sauce, Classic French Bernaise Sauce. Savory Sabayon Sauce with Olive OilFeed Me Phoebe. 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. It can also be pot-roasted, braised or boiled.