Veal Oscar with Béarnaise Sauce
Cook Time
30 minutes
Yield
2
RECIPE Ingredients
- 2 each veal chops
- 1 bunch asparagus, washed and trimmed
- ½ can of colossal crab meat
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 4 sprigs fresh tarragon
- 1 medium shallot, finely chopped
- Kosher salt & freshly ground black pepper
- Neutral high smoke point oil, we used avocado oil
- 3 egg yolks
- 8 tablespoons (1 stick) unsalted butter, cut into chunks
- 2 tablespoons unsalted butter
- 3 cloves of garlic, smashed
- 5 sprigs of thyme
Price
$69.99
- Wild-caught crab
- Portunus pelagicus
- Colossal size
- Pasteurized, fully cooked and ready-to-eat
- Sweet, clean flavor, delicate texture
- 16 oz. tin
- Allergen: contains shellfish
- Perishable, keep refrigerated
- Product of Indonesia
- Subscription Eligible
Price
$49.99
- Exclusively available at D’Artagnan
- Humanely raised in a stress-free environment
- Never caged or tethered
- 5 Freedoms compliant, a strict EU standard
- Male Charolais and Limousin breeds
- Raised to 6 months, a maximum of 450 pounds
- Milk-fed; 14 days on mother’s milk, then a high-quality natural milk formula
- No antibiotics or hormones
- Never irradiated or injected with any substance
- Sold in an uncooked state
- Product of France
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Recipe notes
Master this classic dish made with our milk-fed veal chops, chunks of colossal crab, and a quick blender béarnaise sauce. Easier than it looks, the dish is perfect for a special occasion meal, whether dinner for two or a weekend gathering of friends. This historic dish was first served in 1897 to Sweden’s King Oscar II who favored these ingredients. When combined, they became an instant hit. Today the dish is often made with steak in place of veal, and there are endless riffs from lamb or chicken to lobster or shrimp - and sometimes hollandaise sauce.
RECIPE Preparation
- In a small saucepan over medium-high heat, stir together vinegar, wine, shallots, and 2 whole sprigs of tarragon. Bring mixture to a simmer and cook, stirring occasionally, until liquid is syrupy and reduced by ¾. Remove tarragon; discard. Set mixture aside to cool.
- Finely chop the remaining tarragon (leaves only) and set aside.
- Once the wine reduction is cooled, finish the béarnaise. Melt butter in a small saucepan over medium heat. Add cooled wine reduction, egg yolks, and ½ teaspoon salt to the jar of a high-speed blender; blend for about 20 seconds. With the blender running on medium-high speed, slowly add about half of the melted butter in a steady stream and blend until the mixture is emulsified. Raise speed to high and slowly drizzle in the rest of the butter. Pour sauce into a warm serving bowl, and stir in chopped tarragon. Taste for seasoning and add salt and pepper if desired.
- Preheat oven to 400F.
- Pat dry 2 veal chops and season generously with salt and pepper.
- Heat a large frying pan on high and add 2 tablespoons of neutral oil (grapeseed or vegetable oil).
- Place veal chops in the frying pan when oil begins to smoke.
- Sear the chops till golden brown and turn over in pan. Add the 2 tablespoons of butter, smashed garlic cloves and sprigs of thyme to the frying pan. Allow butter to melt. Use the handle of the frying pan to carefully tilt pan towards you at a 25-30 degree angle while keeping the veal chops towards the back of the pan. Baste garlic thyme butter over the veal several times to allow the butter to constantly glaze while they continue to cook. Finish cooking veal chops in oven until desired temperature is reached by placing the pan with chops in the oven. We recommend cooking to medium rare (130F) and then removing from oven. Allow the veal chops to rest so juices redistribute.
- While veal chops are cooking in the oven, blanch asparagus in salted boiling water or steam until tender.
- In a small saucepan, melt 2 tablespoons of butter and gently heat the crab in butter until warm. Turn the pieces of crab gently to avoid breaking up the pieces.
- Plate on a large dinner plate for sharing or serve on individual plates by laying chops down first.
- Lean asparagus against the chops and gently distribute the crab around the plate by placing some on the chops. Finish plating by generously ladling the bearnaise sauce on chops and crab meat.
