Veal Oscar With Sauce Bearnaise Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Veal cutlets (1/4" thick, sirloin cut)
Salt & pepper,
Flour & butter,
24: Asparagus spears, warmed, cooked tender
2 tbsp: Beef stock,
SAUCE BEARNAISE
1 cup: Wine vinegar,
1 cup: Wine, white, dry
8 tbsp: Shallots, minced
4 tbsp: Tarragon, fresh
4 tbsp: Parsley, minced
4 tbsp: Chives, snipped
Salt, to taste
Black pepper, to taste
Directions:
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
bearnaise sauce.
Sauce: Boil wine vinegar and dry white wine with minced shallots
fresh tarragon minced parsley and chives, salt and black pepper to
taste. Boil until reduced by two thirds.
Source from luhu.jp
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
bearnaise sauce.
Sauce: Boil wine vinegar and dry white wine with minced shallots
fresh tarragon minced parsley and chives, salt and black pepper to
taste. Boil until reduced by two thirds.
Source from luhu.jp