Poached Beef Topside Steak Pinwheels with Sabayon Sauce

Name: Poached Beef Topside Steak Pinwheels with Sabayon Sauce
Cuisine: American
Ingredients: 4 each topside beef steaks (tenderised and tied into a roll); 850 ml beef stock (add 1 cup of water); 2 clove garlic (crushed)*; 6 each whole peppercorns*; 3 each rosemary (stems removed)*; 2 each thyme sprigs*; 9 tbsp poaching liquid from steaks (cooled); 6 each egg yolks; 6 tbsp Sauvignon blanc wine; 1 salt and pepper (for seasoning); 1 parsley (chopped)

krisfig88 @cook_3515217

easy to make and very delicious!!!

krisfig88 @cook_3515217

easy to make and very delicious!!!

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Ingredients

4 eachtopside beef steaks (tenderised and tied into a roll)
850 mlbeef stock (add 1 cup of water)
2 clovegarlic (crushed)*
6 eachwhole peppercorns*
3 eachrosemary (stems removed)*
2 eachthyme sprigs*
9 tbsppoaching liquid from steaks (cooled)
6 eachegg yolks
6 tbspSauvignon blanc wine
1salt and pepper (for seasoning)
1parsley (chopped)

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Steps

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.