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."
photo by a food.com user photo by a food.com user
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. Great recipe! No messing, the best béarnaise sauce ever and everything really worked wonderfully!
  2. I completely blew the whole thing. I dropped three eggs in the refrigerator and had to clean the mess up before proceding. I over-cooked the asparagus - yuk! I got flustered, disorganized and the sauce failed. Did it over again - now into nine egg territory! The second attempt on the sauce was lousy - and my fault. I give this recipe five stars because after all the problems it was still very good. Next time I make the sauce ahead of time.


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
View Full Profile

Find More Recipes