In small pan, combine tarragon, shallots, vinegar and wine on medium high heat to start bernaise.
Blanch asparagus in salted water for 5 minutes, set asparagus aside, keep simmering water.
Hammer out the veal. Flour the veal. Melt 1 tbsp of butter in pan on medium high heat. Fry veal on each side for 3 minutes. Set aside.
Beat egg yolks in glass bowl over the simmering water from the asparagus.
Add butter, shallots and tarragon intot he pan that was holding the veal.
Strain the shallot/wine mixture into the egg yolks and combine well.
Add asparagus and lobster into the pan with the shallots to warm them through.
Serve veal with generous helping of aspargus and lobster, top with bernaise.
Serving
Suggestions
Great with oven roasted potatoes.
Originally Submitted
10/18/2009
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