TYLER FLORENCE'S VEAL OSCAR WITH BEARNAISE SAUCE

Tyler Florence's Veal Oscar with Bearnaise Sauce image

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.

Provided by Lennie

Categories Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 529.5, Fat 37.5, SaturatedFat 20.1, Cholesterol 278, Sodium 2014.7, Carbohydrate 18.4, Fiber 0.9, Sugar 0.3, Protein 27.5

*** Explore more Tyler Florence's Veal Oscar With Bearnaise Sauce Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#celebrity #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #eggs-dairy #seafood #vegetables #dinner-party #romantic #stove-top #dietary #veal #meat #shellfish #asparagus #novelty #taste-mood #equipment