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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
How To Make Veal Oscar
FULL RECIPE BELOW
The famous Veal Oscar is a lesson in indulgence: tender veal cutlets, crab meat, asparagus and bernaise sauce. Learn how to make it with our chef in this tutorial video.
VEAL OSCAR RECIPE:
Béarnaise Sauce Ingredients
3 large egg yolks
3 tbsp Champagne or white vinegar
1 tbsp white wine
1 tbsp finely chopped shallots
1 tbsp finely chopped fresh tarragon
1 stick of butter melted
1 tsp lemon juice
2 tbsp water
Salt and pepper to taste
Bernaise Sauce Directions
1. Melt stick of butter in a small saucepan over medium heat keep warm to about 125° F. In a small sauce pan combine half the vinegar, white wine, shallots, and tarragon over medium heat and reduce until most of the liquid has evaporated, about 5 minutes. Set aside.
2. In a sauce pan add about ½ gallon of water and bring to a simmer over medium heat. Place egg yolks in a metal bowl and add 2 tbsp of water and 1 tbsp vinegar. Cook quickly over a double boiler until yolks are lighter in color and a ribbon consistency. Remove from heat.
3. Slowly add the calcified butter to the yolks, whisking constantly. Add a few drops of water if the sauce becomes too thick. Add the tarragon reduction, season with salt and pepper to taste. Hold the sauce hot at 125° F for a maximum of 1.5 hours.
Veal Oscar Ingredients
1 lb veal cutlets pound
¼ cup all-purpose flour
½ lb lump crabmeat
2 tbsp whole butter
½ tbsp vegetable oil
12 fresh asparagus spears
Salt and pepper to taste
Veal Oscar Directions
1. Season veal cutlets with salt and pepper dredge in flour and shake excess flour, in a large skillet add 1 tbsp. each butter and oil; heat over medium heat until butter melts. Add veal pieces; cook until lightly browned, about 2 minutes per side. Remove the meat from the pan and set aside. Cook asparagus spears in salted boiling water until tender, about 5 minutes.
2. Melt the remaining butter in the same pan over medium heat, add crab to warm up.
3. To serve, arrange veal, crab and asparagus on warm serving plates; top with béarnaise sauce.
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How to make Steak Oscar Style - Surf and Turf!
Making Steak Oscar can seem intimidating, but following our how-to video and using our award winning steak rub, LSR. up, you can make this elegant restaurant quality dish at home. This is a great date night dish or if your planning to have friends over for a special meal. You can sear the steak in a heavy pan as we do in our video or you can grill it too. The béarnaise sauce is made simple using a blender. One note to our viewers. We clarified the butter which means to remove the milk solids. This is very simple. Just warm the butter in a saucepan until the milk solids separate from the butter. Skim them off the butter and you will find that your sauce will be less likely to separate and be much creamier. If it thickens up too much before you are ready to serve just add a little water to create the right consistency. I absolutely love the combination of the crab meat, sauce and the steak in this dish. It is a true surf and turf meal for sure!
Of course we started with amazing steaks using wagyu strip steaks from The Butcher Shoppe. They will ship to your home and they carry our products so you can order your steaks and our spices direct to your home! Just add a great glass of wine and you are all set.
KCL - Starker's Restaurant shares recipe for a perfect Valentine's Day dinner
Starker's Restaurant on the Country Club Plaza features local and seasonal ingredients whenever possible. To inspire at-home chefs looking for the perfect Valentine's Day dinner, Executive Chef Julio Juarez shared some secrets behind their filet Oscar.
Valentine's Day Menu
Thursday, Feb 14
5:30 - 10pm
$75 per person
starkersrestaurant.com
Pan Seared Filet Mignon, whipped potatoes, sauce Bearnaise with King crab
8 oz filet
Whipped potatoes
Sauce Bearnaise
Reduction sauce:
2 tbsp chopped tarragon
¼ white
The Dish -- Filet Oscar
Dada chef/owner Bruce Feingold explains how to make Filet Oscar.
Veal Oscar Sauce Bernaise - Kitchen Cat
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★ Kitchen Cat ★ Veal Oscar Sauce Bernaise Recipe.
A recipe from the KC Sauces collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Salt and Black Pepper
Recipe Follows
Sirloin Cut
1 : Sauce Bernaise
24 : Warmed Asparagus Spears,
Flour and Butter
Cooked Tender
3 tb : Beef Stock
6 : Veal Cutlets 1/4' Thick,
Best Steak Oscar Recipe Ever
For the complete recipe for Steak Oscar This recipe for Steak Oscar starts out with a perfectly char grilled Prime Filet Mignon , sounds good all ready. Now take this perfectly seasoned cooked Filet Mignon and crown it with Asparagus and Snow Crab you have a real meal. But it gets better the whole dish is smothered Hollandaise sauce. This the Bald Chef's favorite way to cook a Filet Mignon. I will show how to cook and make Steak Oscar like you have never had in a restaurant.