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Veal Oscar

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Asparagus at a Market in Provence
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Veal Oscar

Recipe courtesy Tyler Florence
Food Network Show: Food 911

Food Network Magazine - One Year Subscription 

Yield: 4 servings

1 bunch asparagus spears, ends trimmed
1 pound king crab legs
White wine
Lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil

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.
In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a sauté pan over medium heat, melt 1 tablespoon 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. Stir in shallots and tarragon.
Add olive oil, asparagus and crab. Sauté 2 minutes to warm.
To serve: place asparagus and crab on top of each cutlet. Drizzle each
with Béarnaise Sauce, recipe follows. Serve hot.
VARIATION: May substitute chicken or turkey cutlets for veal.

Béarnaise Sauce
Recipe courtesy Tyler Florence

1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

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 in a saucepan containing simmering water, or
use a double boiler. Whisk the egg yolks 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. Serve with Veal Oscar. Yield: 1 cup

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