Tyler Florences Veal Oscar With Bearnaise Sauce Recipes

BEARNAISE SAUCE

Steps:

• 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 (see recipe).

VEAL OSCAR

Steps:

• 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 saute 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. Saute 2 minutes to warm.
• To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.
• 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

VEAL OSCAR WITH HOLLANDAISE SAUCE

Steps:

• Sprinkle cutlets with lemon juice and pepper on both sides.
• Dust with seasoned flour.
• Heat butter in a large skillet.
• Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
• Remove to a warm platter.
• On each cutlet place 4 spears of asparagus and one crab leg.
• Cover with Hollandaise sauce.
• For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
• Add butter, 1 piece at a time, stirring constantly until melted.
• Continue stirring until thickened.
• Serve over veal oscar.
• The sauce makes about 3/4 cup.

TYLER FLORENCE'S VEAL OSCAR WITH BEARNAISE SAUCE

Steps:

• 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.