| Yield: | 4 servings |
Ingredients
- 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
- Bearnaise Sauce, recipe follows
- 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
Instructions
- 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 Bearnaise Sauce. Serve hot.
- 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
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 785 |
| Total Fat | 47 g |
| Saturated Fat | 25 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 60 g |
| Cholesterol | 373 mg |
| Sodium | 1124 mg |
Reviews
Can I substitute lump crab for the crab legs? If so, how do I modify the recipe in that case? Thank you
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Awesome meal. Made it for Valentines and it was a major hit.
My husband and I decided to stay home for Valentines and boy are we glad! He fixed this Veal Oscar (he is a relatively new cook) and it was FABULOUS!! He said it was easy all but the bernaise, which was delicious, and that is all we had, except for the Veuve Clicquot rose champagne. This will be a standard special dinner for us. Cheese and grapes for dessert.
This was an awesome meal! Made this for Valentine’s one day and planning on it for this Valentine. My husband loved the meal.
Classic Veal Oscar is made with Hollandaise Sauce not Bernaise Sauce. Glad to see people bringing this classic dish back though.
The missing ingredient in the bernaise sauce is lemon juice. Fortunately, I had fresh lemons on hand and added it into the sauce – turns it from dreadful to tasteful. I think it is some pretty sloppy editing to have left that out.
Also, to give the flavors a boost, add dried tarragon and lemon zest to the flour.
Made this recipe a few weeks after having veal oscar at an expensive steakhouse. Could not find champaign vinegar, substituted w/ white wine vinegar. A bit tedious to make all at once, but well worth the effort. Turned out fantastic!
Great recipe! The best part is that although the recipe was from a show called “romantic dinner for two” the recipe is for four servings. I guess leftovers (or some for the kids downstairs) is certainly warranted. Thanks Tyler!
Not sure if it was user error on my part but the Bearnaise sauce was inedible.