Tyler Florences Veal Oscar With Bearnaise Sauce Recipes

Steps:

• First, make bearnaise sauce.
• 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 over a saucepan containing simmering water, or use a double boiler.
• Whisk the egg yolks in the bowl 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 (makes one cup).
• Now, make veal.
• 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 meat.
• In a shallow dish combine flour, salt and pepper; coat pieces of veal.
• In a saucepan over medium heat, melt 1 tbsp 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, then 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 sauce, and serve hot.

Steps:

• For the beef: Preheat the oven to 400 degrees F.
• Chop the crabmeat and place in a bowl. Add the mayonnaise and chives, and mix to combine. Season with salt, pepper and the lemon juice. Cover the bowl with plastic wrap and refrigerate until ready to use.
• Make a shallow cut lengthwise into the beef and then continue cutting along the curve, until the beef is a flat sheet. Sprinkle the beef with salt and pepper. Spread the crab mixture in an even layer on the beef, then place the asparagus lengthwise over the crab with the tips poking out. Roll up the beef to make a pinwheel, then use butchers twine to tie it together in 1-inch increments. Heat an ovenproof saute pan over high heat and add some oil. Sear the beef on all sides, then transfer the pan to the oven and cook until the internal temperature hits 130 degrees F, 30 minutes. Remove the meat from the pan and rest on a cutting board before slicing.
• For the potatoes: Place the potatoes in a saucepan filled with cool salted water. Cook the potatoes until tender, then drain and cool. Using your thumb or a spoon, smash the potatoes until they break apart slightly. In a straight-sided saute pan add enough oil to come 1-inch up the sides of the pan. Heat over medium heat until a deep-frying thermometer reads 365 degrees F. Add the rosemary and fry until crispy, then remove with a slotted spoon and drain on paper towels. Fry the potatoes until golden brown and crispy, then remove with a slotted spoon and drain on paper towels. Season with the flaky sea salt and pepper, and garnish with the fried rosemary.
• For the bearnaise: In a small saucepan set over medium-high heat, combine the vinegar, wine, shallots, bay leaf and half of the tarragon. Bring to a simmer and cook until reduced by half. Remove from the heat and set aside to cool. Pour through a fine mesh sieve to strain out the solids.
• In the pitcher of a blender, add the yolks and the vinegar reduction. With the blender running, add one-third of the butter in a slow, steady stream. Once it emulsifies, increase the blender speed to high and add the remaining butter. Add the remaining tarragon leaves, then season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.
• Slice the beef into two portions and serve with the potatoes and bearnaise sauce.

Steps:

• Preheat oven to 400 degrees F.
• Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An instant-read thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.
• Make the bearnaise reduction first. In a small saucepan, combine half of 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 to cool.
• Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.

Steps:

• Stir together all of the ingredients in a bowl and chill for about an hour to allow the flavors to come together.

Steps:

• In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons.
• Cool slightly.
• Beat in yolks until smooth.
• Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it.
• Whisk sauce until it begins to thicken.
• Beat in butter, bit by bit.
• Before serving, add a few drops of lemon juice and parsley.

Steps:

• Sprinkle cutlets with lemon juice and pepper on both sides.
• Dust with seasoned flour.
• Heat butter in a large skillet.
• Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
• Remove to a warm platter.
• On each cutlet place 4 spears of asparagus and one crab leg.
• Cover with Hollandaise sauce.
• For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
• Add butter, 1 piece at a time, stirring constantly until melted.
• Continue stirring until thickened.
• Serve over veal oscar.
• The sauce makes about 3/4 cup.

Steps:

• Sprinkle salt and pepper over veal.
• Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
• Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
• Add half of veal, and cook for 1 minute on each side or until browned.
• Remove veal from skillet; set aside, and keep warm.
• Repeat with remaining 1 tablespoon butter and veal.
• Wipe drippings from skillet.
• Coat skillet with cooking spray, and place over medium heat.
• Add the crabmeat, and saute for 1 minute or until warm.
• Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
• Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.
• Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.
• Garnish with fresh tarragon sprigs, if desired.
• BEARNAISE SAUCE:.
• Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
• Strain mixture, reserving liquid; discard solids.
• Return liquid to saucepan; stir in sour cream.
• Place over low heat, and cook 1 minute or until warm, stirring frequently.