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This was on Foodtv this week end, VEAL OSCAR (Foodtv.com)
Recipe courtesy of Tyler Florence
1 bunch asparagus spears, ends
trimmed
1 pound king crab legs
Water
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 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 Béarnaise Sauce, recipe
follows. Serve hot.
VARIATION: May substitute chicken or turkey cutlets
for veal.
BÉARNAISE SAUCE
Recipe courtesy of 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
Yield: 4 servings
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Food 911
Show Schedule
VEAL OSCAR
BÉARNAISE
SAUCE
ROASTED NEW
POTATOES
VEAL OSCAR
Recipe courtesy of Tyler Florence
1 bunch asparagus spears, ends
trimmed
1 pound king crab legs
Water
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 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 Béarnaise Sauce, recipe
follows. Serve hot.
VARIATION: May substitute chicken or turkey cutlets
for veal.
BÉARNAISE SAUCE
Recipe courtesy of 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
Yield: 4 servings
Back
Food 911
Show Schedule
VEAL OSCAR
BÉARNAISE
SAUCE
ROASTED NEW
POTATOES
VEAL OSCAR
Recipe courtesy of Tyler Florence
1 bunch asparagus spears, ends
trimmed
1 pound king crab legs
Water
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 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 Béarnaise Sauce, recipe
follows. Serve hot.
VARIATION: May substitute chicken or turkey cutlets
for veal.
BÉARNAISE SAUCE
Recipe courtesy of 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
Yield: 4 servings
Back
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