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
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.
Veal Chops with Bearnaise Sauce & Asparagus
Chef Keoni Chang teaches the style and tips to cook a delicious Veal Chop perfectly seared. This is a simple recipe with a few key tips that will make the difference in a great Veal Chop. More video recipes are available at
Easy Steak Oscar
Full recipe: Now you can make the Famous Steak Oscar, a favorite at The Keg, at home in your own kitchen!
Béarnaise Sauce Recipe - How to Make the Best Béarnaise
Learn how to make a Béarnaise Sauce Recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Béarnaise Sauce recipe.
Steak Oscar Recipe
A tender filet mignon is topped with lump crab meat dressed with dilled hollandaise sauce then finished with crunchy Battered Asparagus Fries. Serves: 4
INGREDIENTS 12 Battered Asparagus Fries, prepared according to package directions 4 Egg yolks 1 Tbsp. Lemon juice ½ cup Unsalted butter, melted 1 Tbsp Dill 4 Filet mignon, cooked medium 1 cup Crab meat, warm Salt, to taste
DIRECTIONS 1. In a metal bowl, whisk the egg yolks and lemon juice until the mixture is thickened. Place bowl over a saucepan containing barely simmering water. Continue to whisk rapidly. Slowly drizzle the melted butter and whisk until thickened. Remove from heat and add salt and dill. 2. On a plate, place Filet mignon, top with the lumps of crab meat and cover with the dilled hollandaise sauce. 3. Add the Battered Asparagus Fries and serve immediately.
Veal Oscar with Lobster Medallion by Bent Rasmussen
Veal Oscar with Lobster MedallionBent RasmussenTop Hat RestaurantSt. Croix, U.S.V.I.Entrée, Great Chefs of the World #107This lush dish is the perfect romantic supper. Veal cutlets are topped with fresh asparagus, lobster medalGC Caribbean 107E