Recipe by Lennie
Posted in response to a request; this is an awesome meal for a romantic dinner or when you want to impress someone! Use chicken if you don't like veal or want to cut the costs a bit.
For bearnaise sauce
- 1⁄4 cup fresh tarragon, chopped
- 2 shallots, minced
- 1⁄4 cup champagne vinegar
- 1⁄4 cup dry white wine
- 3 egg yolks
- 1⁄2 cup butter, melted (1/2 cup)
- salt and pepper
- 1 bunch asparagus spear, ends trimmed
- 1 lb king crab leg
- white wine
- lemon slice
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 6 veal cutlets, lightly pounded (substitute chicken or turkey cutlets, if you wish)
- 2 tablespoons butter, divided
- 1 shallot, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon olive oil
Directions See How It's Made
- First, make bearnaise sauce.
- In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat; bring to a simmer and cook until reduced by half.
- Remove from heat and set aside.
- Place a stainless steel bowl over a saucepan containing simmering water, or use a double boiler.
- Whisk the egg yolks in the bowl until doubled in volume; slowly add the melted butter, continue beating until sauce is thickened.
- Stir in reserved shallot reduction.
- Season with salt and pepper, set aside wrapped in a warm spot (makes one cup).
- Now, make veal.
- Blanch asparagus tips in simmering water, drain and set aside.
- Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve meat.
- In a shallow dish combine flour, salt and pepper; coat pieces of veal.
- In a saucepan over medium heat, melt 1 tbsp of butter and fry cutlets 3 minutes each side until golden brown; remove the veal to a warm platter.
- Using the same pan, melt remaining butter, then stir in shallots and tarragon.
- Add olive oil, asparagus and crab.
- Saute 2 minutes to warm.
- To serve: place asparagus and crab on top of each cutlet; drizzle each with sauce, and serve hot.