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How To make Veal Oscar with Sauce Bernaise
6 Veal cutlets (1/4" thick,
Sirloin cut) Salt and black pepper Flour and butter 24 Warmed asparagus spears,
Cooked tender 3 tb Beef stock
1 Sauce bernaise
* Recipe follows * Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in flour.Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter.Pour the beef stock into a hot saute pan.Let it cook a minute or so,then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and
chives,salt and black pepper to taste.Boil until reduced by two thirds.
How To make Veal Oscar with Sauce Bernaise's Videos
Veal Oscar - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Veal Oscar Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Flour; Salt & Pepper
16 : Asparagus Spears
Tomato Crustade (See Recipe)
2 tb : Tarragon Vinegar
2 tb : Strong Beef Consomme
12 : -(Up to)
3 : Egg Yolks
4 oz : Crabmeat; Leg Chunks
5 : -(Up to)
2 tb : Butter
3/4 lb : Clarified Butter
Few Grains of Cayenne
2 tb : Chopped Shallots
Salt to Taste
1/2 : Tarragon Leaf; Chopped
1/2 : Lemon; Juice
7 : Peppercorns; Crushed
4 : 6-7 Oz. Veal Chops
2 tb : White Wine
Big Poppa’s Filet Oscar Recipe with Bernaise
Big Poppa and his son Casey join forces to make a classic steakhouse recipe: the Filet Oscar. In this video Big Poppa teaches you some great tricks for making a delicious filet and Japanese inspired marinade, and CLB gives some of the finer points on making a classic sauce bearnaise.
Filet Oscar
Filet Oscar, Chef Franks shows you how to make this delicious “special occasion” favorite.
Ingredients
6-8 oz beef tenderloin
1 3-4oz, crab cake
1/2 pound fresh asparagus
Blender Bearnaise
Reduce to 1/4 cup
1/4 c red wine vin
1/4 c dry sherry
2 whole peppercorns
2 tbsp minced shallot
1 1/2 tbsp dried tarragon
1 large bay leaf
Reduce to 2 tbsp liquid
Blend 3 egg yolks with reduction.
Slowly in steady stream add 1 1/2 sticks melted unsalted (preferably) butter. To blender.
Add salt and pepper to taste and a bit more tarragon if needed.
Asparagus prep... simply sauté
in olive oil with salt and pepper.
Chef Frank share essential tips for preparing authentic Maryland Style Lump Crab Cakes
1 pound lump crab meat
1 1/2 c. mayo
1/4 plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
1/2 tsp
1/2 tsp blk. pepper
2 tsp worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 1/2 cups mayo, 1 TBSP FRESH lemon juice.
1 tbsp worcestershire sauce, 1 egg, 2 tsp yellow mustard, 1 TBSP Old Bay.
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1 cup of crab mix 1/2 cup first to make sure they don't get 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Sprinkle lightly with paprika and top with a dab of butter.
7. Bake at 375 for 12-15 minutes.
Steak Oscar [SOUS VIDE Bernaise Sauce]
Steak Oscar is on the menu. A great way to cook and present your next batch of filets. The perfectly cooked filet, delicious crab, and decadent bernaise is the perfect combo to wow anyone.
If you have any questions, leave them in the comments below and I will get back to you! Thanks for watching.
Bernaise Sauce Ingredients:
3 tablespoons white wine vinegar2 medium shallots, sliced very thin1 stick of unsalted butter, softened and cut into ½ inch slices5 large egg yolks, lightly beaten¼ cup water1 tablespoon fresh lemon juice (more or less to taste)1 teaspoon finely chopped fresh tarragon leaves, divided½ teaspoon flake salt
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Chef's Corner, Chef Gary Edwards of Fire and Ice - The Times Leader
Chef Gary Edwards, head chef of Fire and Ice on Toby's Creek, makes a Veal Oscar dish with a twist. He adds some more modern elements, like a asparagus and lemon risotto as a side dish. To see the full recipe, go to timesleader.com.
Chop Steak & Crab - Bearnaise Sauce
Chop Executive Chef Stephen Clark explains the process to making Chop Steakhouse & Bar's delicious Bearnaise sauce, as featured on the Steak & Crab menu, available now for a limited time.