Tyler Florence's Veal Oscar with Bearnaise Sauce

Recipe by Lennie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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