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Poached Beef Topside Steak Pinwheels with Sabayon Sauce
Poached Beef Topside Steak Pinwheels with Sabayon Sauce

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Make smart choices when shopping for groceries. When you make informed and wise purchases at the grocery store, your meals will get much healthier immediately. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You want to go home and make something from your kitchen. Your house should be filled with healthy foods and ingredients. By doing this, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got insight from reading it, now let’s go back to poached beef topside steak pinwheels with sabayon sauce recipe. To make poached beef topside steak pinwheels with sabayon sauce you only need 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Poached Beef Topside Steak Pinwheels with Sabayon Sauce:
  1. Provide 4 each topside beef steaks (tenderised and tied into a roll)
  2. Get 850 ml beef stock (add 1 cup of water)
  3. Provide 2 clove garlic (crushed)*
  4. Take 6 each whole peppercorns*
  5. You need 3 each rosemary (stems removed)*
  6. Get 2 each thyme sprigs*
  7. Take 9 tbsp poaching liquid from steaks (cooled)
  8. Take 6 each egg yolks
  9. Prepare 6 tbsp Sauvignon blanc wine
  10. Provide 1 salt and pepper (for seasoning)
  11. Take 1 parsley (chopped)
Steps to make Poached Beef Topside Steak Pinwheels with Sabayon Sauce:
  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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