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.

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