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

Poached Beef Topside Steak Pinwheels with Sabayon Sauce. Sabayo sauce: Mix poaching liquid,egg yolks and wine into stainless steel bowl. 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.

Instructions Fillet and pound out flank steak to roughly ⅜" thick. Season flank steak with salt and pepper on both sides then lay the flank steak on top of plastic wrap. Layer the prosciutto on top of the steak, then layer the provolone leaving a ½" of steak exposed on all sides. You can have 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

  1. You need 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. You need 6 each of whole peppercorns*.
  5. You need 3 each of rosemary (stems removed)*.
  6. You need 2 each of thyme sprigs*.
  7. Prepare 9 tbsp of poaching liquid from steaks (cooled).
  8. You need 6 each of egg yolks.
  9. It’s 6 tbsp of Sauvignon blanc wine.
  10. You need 1 of salt and pepper (for seasoning).
  11. It’s 1 of parsley (chopped).

Squeeze the bag to blend well. Add thyme, shallots, garlic and steaks to the butter. Peel the celeriac down to the white, smooth flesh. Half fill a large saucepan with salted water and bring to the boil.

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..

Take another pan that will snugly fit your four steaks later, and add the wine, chicken stock, garlic, thyme, peppercorns and a good pinch of salt. Spinach Stuffed Steak Pinwheels – Easy Steps! As an Amazon Associate I earn from qualifying purchases. Preheat your grill to medium-high heat. Measure out all of the remaining ingredients as listed on the ingredients list.

source: cookpad.com

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