Veal oscar with sauce bearnaise
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Veal cutlets (1/4\" thick; sirloin cut) | |
| Salt & pepper | ||
| Flour & butter | ||
| 24 | Asparagus spears, warmed; cooked tender | |
| 2 | tablespoons | Beef stock |
| 1 | cup | Wine vinegar |
| 1 | cup | Wine, white, dry |
| 8 | tablespoons | Shallots, minced |
| 4 | tablespoons | Tarragon, fresh |
| 4 | tablespoons | Parsley, minced |
| 4 | tablespoons | Chives, snipped |
| Salt; to taste | ||
| Black pepper; to taste | ||
Directions
SAUCE BEARNAISE
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.