How to Prepare Delicious Poached Beef Topside Steak Pinwheels with Sabayon Sauce

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Poached Beef Topside Steak Pinwheels with Sabayon Sauce Season the meat with good quality sea salt just prior to cooking. 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. You can cook Poached Beef Topside Steak Pinwheels with Sabayon Sauce using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Poached Beef Topside Steak Pinwheels with Sabayon Sauce

  1. It's 4 each of topside beef steaks (tenderised and tied into a roll).
  2. It's 850 ml of beef stock (add 1 cup of water).
  3. Prepare 2 clove of garlic (crushed)*.
  4. Prepare 6 each of whole peppercorns*.
  5. You need 3 each of rosemary (stems removed)*.
  6. It's 2 each of thyme sprigs*.
  7. It's 9 tbsp of poaching liquid from steaks (cooled).
  8. You need 6 each of egg yolks.
  9. You need 6 tbsp of Sauvignon blanc wine.
  10. It's 1 of salt and pepper (for seasoning).
  11. You need 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. The Best Sabayon Sauce Recipes on Yummly

Poached Beef Topside Steak Pinwheels with Sabayon Sauce instructions

  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..

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