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Veal Oscar with Tarragon Bearnaise


Veal Oscar with Tarragon Bearnaise

Veal Oscar with Tarragon Bearnaise

Yield

Makes 4 servings

Ingredients

Tarragon Bearnaise
16 fresh asparagus spears, ends trimmed
1 pound lean veal cutlets or veal scaloppine
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plus 2 tablespoons all-purpose flour
3 tablespoons butter or margarine, divided
2 tablespoons vegetable oil, divided
3 tablespoons white wine
1/2 pound fresh lump crabmeat
2 tablespoons chopped fresh parsley
1 lemon, cut into wedges

Preparation

  1. Prepare Tarragon Bearnaise; pour into 1-cup glass measuring cup. To keep sauce warm in bain-marie or water bath, bring 2 inches water to a boil in 2-quart baking dish or deep skillet over high heat. Reduce heat to low; place measuring cup with sauce in water. Keep sauce in hot water until ready to serve.
  2. To steam asparagus, rinse spears and place in basket. Place basket in large saucepan; add 1 inch water. (Water should not touch bottom of basket.) Cover. Bring to a boil over high heat; steam asparagus 6 to 8 minutes until crisp-tender. Plunge asparagus into ice water to stop cooking; drain and set aside.
  3. Pound veal with meat mallet to 1/4-inch thickness. Cut veal into serving-size pieces; sprinkle with salt and pepper. Place flour in shallow bowl; dredge veal, 1 piece at a time, in flour.
  4. Place 1 tablespoon each butter and oil in large skillet; heat over medium-high heat until butter melts. Add 1/2 of veal pieces; brown 2 minutes per side or until lightly browned, turning once. Transfer veal to warm serving platter; tent with foil to keep warm. Repeat with 1 tablespoon butter, remaining oil and veal.
  5. To deglaze skillet, pour wine into skillet. Cook over medium-high heat 2 minutes, stirring to scrape up browned bits; pour over browned veal. Set aside.
  6. Pick out any shell or cartilage from crabmeat; discard. Flake crab with fork.
  7. Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add crab and parsley; squeeze juice from lemon over crab. Cook and stir until hot.
  8. To serve, arrange veal, crab mixture and asparagus on 4 warm serving plates; top with Tarragon Bearnaise.

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