See Also: Veal Oscar with Tarragon Bearnaise(recipes)
Tarragon Bearnaise(recipes)
Bearnaise(dictionary)
Béarnaise sauce(recipes)
Steak with bearnaise sauce(recipes)
Steak and Chips with Bearnaise Sauce and Carrots and Broccoli(recipes)
veal(dictionary)
veal(dictionary)
veal(encyclopedia)
Veal Parmigiana(recipes)

Veal Oscar with Tarragon Bearnaise (recipes)


Veal Oscar with Tarragon Bearnaise

Yield: Makes 4 servings



Ingredients:



Tarragon Bearnaise (recipe follows)

16fresh asparagus spears, ends trimmed

1pound lean veal cutlets or veal scaloppine

1/4teaspoon salt

1/4teaspoon black pepper

1/4cup plus 2 tablespoons all-purpose flour

3tablespoons butter or margarine, divided

2tablespoons vegetable oil, divided

3tablespoons white wine

1/2pound fresh lump crabmeat

2tablespoons chopped fresh parsley

1lemon, 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.







Tarragon Bearnaise

Yield: Makes 3/4 cup



Ingredients:



3tablespoons finely chopped shallots

2tablespoons white wine

2tablespoons white wine vinegar

1tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves

Dash red pepper flakes

2egg yolks

Dash salt

1/2cup (1 stick) butter, cut into 1/2-inch cubes, divided









Preparation:





1.Combine first 5 ingredients in small saucepan; bring to a boil over high heat. Cook 3 minutes. Strain mixture through fine-meshed sieve; discard solids.2.Beat egg yolks and salt in top of double boiler with wire whisk; gradually add tarragon mixture, stirring constantly. Add about 1/3 of butter to egg mixture.3.Fill bottom pan of double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place top of double boiler over hot water and cook until butter melts, stirring constantly with wire whisk.4.Add another 1/3 of butter, stirring constantly. As sauce thickens, whisk in remaining butter. Cook until instant-read thermometer inserted into sauce, but not touching bottom of pan, registers 160°F.