Elegant Veal Oscar with Classic Bearnaise Sauce
Indulge in a culinary masterpiece that will leave a lasting impression on your loved one. This Elegant Veal Oscar features tender veal cutlets lavishly topped with succulent crab meat and perfectly blanched asparagus, all harmoniously drizzled with a rich and aromatic bearnaise sauce. This dish not only elevates a romantic dinner but also showcases your cooking prowess. If veal isn’t your preference, feel free to substitute with chicken for a delightful twist without compromising the exquisite flavors. Perfect for special occasions or whenever you want to impress!
4
Servings
537
Calories
21
Ingredients
Ingredients
Fresh tarragon
1/4 cup (chopped)
Shallots
2 (minced)
Champagne vinegar
1/4 cup
Dry white wine
1/4 cup
Egg yolks
3
Butter
1/2 cup (melted)
Salt
to taste
Black pepper
to taste
Asparagus spears
1 bunch (ends trimmed)
King crab legs
1 lb
Water
as needed
White wine
as needed
Lemon slice
1
Flour
1/2 cup
Salt
1 teaspoon
Black pepper
1/2 teaspoon
Veal cutlets
6 (lightly pounded (or substitute with chicken/turkey cutlets))
Butter
2 tablespoons (divided)
Shallot
1 (chopped)
Fresh tarragon
1 tablespoon (chopped)
Olive oil
1 tablespoon
Instructions
1
Start by preparing the bearnaise sauce: In a small saucepan, combine the chopped tarragon, minced shallots, champagne vinegar, and dry white wine over medium-high heat. Bring the mixture to a gentle simmer and cook until it reduces by half. Remove from heat and set aside to cool.
2
In a heatproof bowl over a double boiler, whisk the egg yolks until they double in volume. Slowly add the melted butter while continuing to whisk until the sauce thickens and becomes creamy.
3
Stir in the reserved shallot-tarragon reduction, seasoning with salt and pepper to taste. Cover the bowl and keep the sauce warm until ready to serve.
4
Next, prepare the veal: Bring a pot of water to a simmer and blanch the asparagus spears for 1-2 minutes. Drain and set aside, ensuring they retain their vibrant color and crunch.
5
In another pot, poach the crab legs in a mixture of water, white wine, and lemon slices for about 5 minutes. Remove from the pot, crack open the shells, and reserve the tender crab meat.
6
Set up a shallow dish and combine flour, salt, and black pepper. Dredge the lightly pounded veal cutlets in the seasoned flour, shaking off any excess.
7
In a large skillet over medium heat, melt 1 tablespoon of butter. Fry the veal cutlets for about 3 minutes on each side, or until they are golden brown. Once cooked, transfer the cutlets to a warm platter.
8
In the same skillet, melt the remaining butter, add the chopped shallots, and cook until fragrant. Toss in the blanched asparagus and crab meat, cooking for an additional 2 minutes to warm through.
9
To serve, artfully place asparagus and crab on top of each veal cutlet, generously drizzle with the bearnaise sauce, and serve hot for a truly decadent experience.
Nutrition Information
38g
Fat
25g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this Elegant Veal Oscar recipe?
The main protein is tender veal cutlets, though you can substitute them with chicken or turkey cutlets if preferred.
What type of sauce is served with the Veal Oscar?
The dish is served with a rich and aromatic classic bearnaise sauce.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What are the calorie details for a serving of Veal Oscar?
Each serving contains approximately 537 calories.
What is the protein content per serving?
There are 30 grams of protein per serving in this dish.
How much fat is contained in one serving?
One serving contains 38 grams of fat.
How many carbohydrates are in this recipe?
There are 25 grams of carbohydrates per serving.
What type of crab is recommended for this dish?
The recipe calls for 1 lb of King crab legs.
How do I prepare the asparagus for the recipe?
The asparagus spears should have their ends trimmed and then be blanched for 1-2 minutes until they are vibrant and crunchy.
What ingredients are needed for the bearnaise sauce reduction?
The reduction is made using chopped tarragon, minced shallots, champagne vinegar, and dry white wine.
How many egg yolks are required for the sauce?
The recipe requires 3 egg yolks for the bearnaise sauce.
What is the cooking method for the veal cutlets?
The veal cutlets are lightly pounded, dredged in seasoned flour, and fried in butter for about 3 minutes per side.
How long should the crab legs be poached?
The crab legs should be poached for approximately 5 minutes in a mixture of water, white wine, and lemon slices.
What is the total number of ingredients in this recipe?
There are 21 specific ingredients used in this recipe.
Is there a substitute for veal in this recipe?
Yes, you can use chicken or turkey cutlets for a delightful twist without losing the exquisite flavors.
How do I ensure the bearnaise sauce doesn't break?
Slowly add the melted butter to the egg yolks while whisking over a double boiler until the sauce is thick and creamy.
What spices are used to season the veal?
The veal is seasoned with a simple mixture of flour, salt, and black pepper.
What is the first step in preparing the sauce?
The first step is to combine tarragon, shallots, vinegar, and wine in a saucepan and reduce the mixture by half.
What type of vinegar is used for this recipe?
Champagne vinegar is used to provide the specific acidity required for the bearnaise sauce.
How should the final dish be assembled?
Place asparagus and crab meat on top of each veal cutlet and then generously drizzle with the prepared bearnaise sauce.
What is the texture of the asparagus after blanching?
The asparagus should retain its vibrant color and a slight crunch.
How do I keep the sauce warm while cooking the meat?
Keep the sauce in a bowl over the warm water of the double boiler and cover it until you are ready to serve.
What kind of wine is best for poaching the crab?
The recipe recommends using white wine for poaching the crab meat.
Is butter used for both the sauce and the frying?
Yes, 1/2 cup of melted butter is used in the sauce, and additional tablespoons are used for frying the veal and sautéing the toppings.
Can I use olive oil in this recipe?
Yes, one tablespoon of olive oil is included in the ingredient list.
What should I do with the crab shells after poaching?
After poaching, crack open the shells to extract and reserve the tender crab meat.
How do I prepare the shallots?
Two shallots should be minced for the sauce, and one additional shallot should be chopped for the topping.
Is tarragon used in more than one part of the recipe?
Yes, tarragon is used in the initial sauce reduction and also added fresh later in the process.
What makes this dish suitable for a romantic dinner?
Its indulgent combination of veal, crab, and rich sauce makes it a luxury recipe that showcases high-level cooking prowess.
Should the veal be served hot?
Yes, for a truly decadent experience, the dish should be served hot immediately after assembly.