Easy cooking recipe Poached Beef Topside Steak Pinwheels with Sabayon Sauce with 11 ingredients and 7 stages of easy cooking, which is bouncy delicious.
Without fail cooking ultimate Poached Beef Topside Steak Pinwheels with Sabayon Sauce easy, yummy, practical. 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. 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. They can also be sliced thinly across the grain for stir-fries or diced.
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Learn how to cook topside of beef with our expert advice and tried and tested recipes.
Try an extravagant Sunday roast or an easy slow cooker supper.
Hi my mother, at this time you get cook recipe Poached Beef Topside Steak Pinwheels with Sabayon Sauce with 11 ingredients and 7 steps. Below this is how to cook, please carefully carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 11 ingredients and 7 stages of easy cooking Poached Beef Topside Steak Pinwheels with Sabayon Sauce.
Ingredients for Poached Beef Topside Steak Pinwheels with Sabayon Sauce
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Needed 4 each : topside beef steaks (tenderised and tied into a roll).
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Prepare 850 ml : beef stock (add 1 cup of water).
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Prepare 2 clove : garlic (crushed)*.
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Prepare 6 each : whole peppercorns*.
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Prepare 3 each : rosemary (stems removed)*.
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Needed 2 each : thyme sprigs*.
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Needed 9 tbsp : poaching liquid from steaks (cooled).
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Prepare 6 each : egg yolks.
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Needed 6 tbsp : Sauvignon blanc wine.
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Prepare 1 : salt and pepper (for seasoning).
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Prepare 1 : parsley (chopped).
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If all raw materials Poached Beef Topside Steak Pinwheels with Sabayon Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Stages Cooking Poached Beef Topside Steak Pinwheels with Sabayon Sauce
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*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..
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Tenderise steaks with meat mallet. Roll and tie with string. season thouroughly with salt and pepper..
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In deep saucepan: Pour beef stock and add bouquet garni plus water.Bring to a simmer..
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Add steaks and poach until internal temp 51°C (medium rare) reached. Remove and keep warm..
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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)..
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Season sabayon to taste. Slice off beef into pinwheels. Remove string. Assemble pinwheels around circular platter. Sprinkle with parsley on top..
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Place small bowo of sahayon on cetre. Serve..
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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.
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.
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