Tyler Florence's Veal Oscar with Bearnaise Sauce

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

• For veal

• 1  bunch asparagus spear, ends trimmed
• 1  lb  king crab leg
•  water
•  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

1. First, make bearnaise sauce.
2. 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.
3. Remove from heat and set aside.
4. Place a stainless steel bowl over a saucepan containing simmering water, or use a double boiler.
5. Whisk the egg yolks in the bowl until doubled in volume; slowly add the melted butter, continue beating until sauce is thickened.
6. Stir in reserved shallot reduction.
7. Season with salt and pepper, set aside wrapped in a warm spot (makes one cup).
8. Now, make veal.
9. Blanch asparagus tips in simmering water, drain and set aside.
10. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve meat.
11. In a shallow dish combine flour, salt and pepper; coat pieces of veal.
12. 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.
13. Using the same pan, melt remaining butter, then stir in shallots and tarragon.
14. Add olive oil, asparagus and crab.
15. Saute 2 minutes to warm.
16. To serve: place asparagus and crab on top of each cutlet; drizzle each with sauce, and serve hot.