I remember when I had just graduated high school and my family went out for a fancy meal we went to a place called Anton’s in Gross Pointe. I remember having a dish called Veal Oscar. This was the first time I had ever had an upscale meal.(my dads idea of an upscale meal was Milio’s on 11 mile.). Veal has fallen out of favor over the year maybe it was the “South Park Big eyed baby cow episode.” It could just be how they were treated in years gone by . I haven’t seen this dish in 10 years I stayed classic but added a couple of wrinkles. Hope you like it.
I was forced to use veal chops which I salted and peppered and pounded with flour
If your not into veal try salmon cook for 7 minutes per Sid on medium high heat
1 bunch Asparagus
4 oz crab meat
Be’arnaise Sauce
Pecutto crips
Bearnaise sauce
2 egg yolk
1/2 cup unsalted butter
1 tablespoons of vinegar
1 teaspoon lemon juice
1/2 teaspoon tarragon fresh leaves no stems
Salt and pepper to taste
shallot
Pre heat oven to 350
Bearnais sauce
On a double boiler
Add egg yolks and whisk until light
Whisk in vinegar
Whisk in lemon juice
add tarragon
add shallot
Slowly add melted butter while whisking
Keep warm
i used blue crab meat don’t use canned or the imitation crab meat if you use crab legs follow package instructions
In a cast iron skillet to almost smoking
Salt and pepper veal rub with olive oil
Place steaks in hot pan cook for 5 minutes on on each side
Coat asparagus with salt pepper and olive oil
Place in oven for 15 minutes at 325 or until tender
Let veal steaks rest for for 10 minutes
Plating
Place 6 asparagus spears on plate or on the side
Top steak on asparagus
Add a little pile of crab and two asparagus spears on top
Top with bearnaise sauce
if you don’t want to mess with the fresh holandase sauce use package mix and add tarragon and shallot
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