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Veal Tenderloin 'Oscar', Crispy Softshell Crab, Grilled Asparagus & Truffled Bearnaise
Makes 4 Servings
*4 (4-oz.) veal tenderloin steaks
*Salt and freshly ground black pepper
*1/2 cup cornstarch
*1/2 cup all-purpose flour
*1 cup beer
*4 softshell crabs, soaked in milk
*Vegetable oil
*20 spears of asparagus
*4 thin slices Westphalia ham
*2 egg yolks
*Juice of 1 lemon
*1/2 cup clarified butter
*1 shallot, minced
*2 tsp. minced mixture of fresh tarragon, thyme and parsley
*Truffle oil
1Season steaks and sear veal in a hot pan; finish in oven.
2Make a mix of cornstarch, flour, salt and pepper and enough beer to make a thin batter. Drain and dry crabs. Dredge in flour and then dip into batter, shaking off excess. Fry in hot oil, turning until completely golden. Drain on paper towels.
3Stem and blanch asparagus. Wrap in ham, in bundles of 5. Grill for 3 minutes, turning frequently.
4Over a Bain Marie (water bath or double boiler), whisk egg yolks. Slowly add lemon juice and butter. Be careful not to overheat the eggs. Mixture should be very thick, so more butter may be necessary. Fold in shallots and herbs and drizzle in truffle oil to taste. Check and adjust seasonings.
5Arrange on a plate Serve with roast potatoes, a rich sauce bordelaise and a few thin shavings of truffle.
Chef Mark Giffin, Bish World Cuisine, Halifax, Nova Scotia, Canada