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Easiest Way to Cook Appetizing Poached Beef Topside Steak Pinwheels with Sabayon Sauce

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Poached Beef Topside Steak Pinwheels with Sabayon Sauce. 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.

Poached Beef Topside Steak Pinwheels with Sabayon Sauce Poached Beef Topside Steak Pinwheels with Sabayon Sauce is one of the most popular of recent trending foods in the world. It is easy, it's fast, it tastes delicious. They're fine and they look fantastic. 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. Prepare of topside beef steaks (tenderised and tied into a roll).
  2. It's of beef stock (add 1 cup of water).
  3. It's of garlic (crushed)*.
  4. You need of whole peppercorns*.
  5. You need of rosemary (stems removed)*.
  6. You need of thyme sprigs*.
  7. You need of poaching liquid from steaks (cooled).
  8. Prepare of egg yolks.
  9. Prepare of Sauvignon blanc wine.
  10. You need of salt and pepper (for seasoning).
  11. You need of parsley (chopped).

Poached Beef Topside Steak Pinwheels with Sabayon Sauce is something that I've loved my entire life. Poached Beef Topside Steak Pinwheels with Sabayon Sauce step by step *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.

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..

Roll and tie with string. season thouroughly with salt and pepper. Cover each steak with a thin layer of filling and top with roasted red peppers. Season the beef and top it with strips of bacon, spinach, garlic and fresh Parmesan. Then roll it up, secure it closed with toothpicks an inch apart, and slice the meat into rounds. The pinwheels cook in a flash under the broiler (watch them carefully) but you could grill them instead.

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