Tyler Florence'S Veal Oscar With Bearnaise Sauce

1. 1

   First, make bearnaise sauce.

2. 2

   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.

3. 3

   Remove from heat and set aside.

4. 4

   Place a stainless steel bowl over a saucepan containing simmering water, or use a double boiler.

5. 5

   Whisk the egg yolks in the bowl until doubled in volume; slowly add the melted butter, continue beating until sauce is thickened.

6. 6

   Stir in reserved shallot reduction.

7. 7

   Season with salt and pepper, set aside wrapped in a warm spot (makes one cup).

8. 8

   Now, make veal.

9. 9

   Blanch asparagus tips in simmering water, drain and set aside.

10. 10

    Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve meat.

11. 11

    In a shallow dish combine flour, salt and pepper; coat pieces of veal.

12. 12

    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.

13. 13

    Using the same pan, melt remaining butter, then stir in shallots and tarragon.

14. 14

    Add olive oil, asparagus and crab.

15. 15

    Saute 2 minutes to warm.

16. 16

    To serve: place asparagus and crab on top of each cutlet; drizzle each with sauce, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.