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Veal Oscar with Sauce Bernaise

Veal Oscar with Sauce Bernaise
Main Ingredient: Beef Pear

Course: Sauces and dressings

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Veal Oscar with Sauce Bernaise ingredients

  • 6 Veal cutlets (1/4" thick, Sirloin cut)
  • Salt and black pepper
  • flour and butter
  • 24 Warmed asparagus spears, Cooked tender
  • 3 T Beef stock
  • 1 Sauce bernaise
  • * Recipe follows *

Cooking Veal Oscar with Sauce Bernaise

1. Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).
2. Seasoni with salt and black pepper.
3. Dip in flour.
4. Sautei in butter over a moderate heat, turning the cutlets several times until done to golden brown.
5. Place on a large warmed platter.
6. Pour the beef stock into a hot saute pan. Let it cook a minute or so,then pour over the cutlets.
7. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.
8. Serves 6. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and chives,salt and black pepper to taste.
9. Boil until reduced by two thirds.


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