Tyler Florence’s Veal Oscar with Bearnaise Sauce
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 spears, ends trimmed
1 lb king crab legs
water
white wine
lemon slices
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
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.