Veal Oscar with Hollandaise Sauce
Elevate your dining experience with this classic Veal Oscar with Hollandaise Sauce, a dish that exudes sophistication and indulgence. Tender veal medallions are pan-seared to golden perfection, paired with crisp-tender asparagus spears and sweet, succulent lump crabmeat. The recipe is crowned with a rich, velvety Hollandaise sauce that brings everything together with its buttery, lemony brilliance. Perfect for a special occasion or a luxurious dinner at home, this dish strikes a harmonious balance of textures and flavors. Garnish with fresh parsley for an elegant finishing touch, and enjoy this restaurant-quality meal prepared in the comfort of your own kitchen. Ready in under an hour, this unforgettable entrée will impress your guests and satisfy your taste buds.
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Recipe Information
Ingredients
- 4 pieces veal medallions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 12 pieces asparagus spears
- 1 cup lump crabmeat
- 3 large egg yolks
- 1 tablespoon lemon juice
- 0.125 teaspoon cayenne pepper
- 1 tablespoon water
- 0.5 cup melted butter
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
Season the veal medallions with salt and pepper on both sides.
Dredge the veal lightly in the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
Cook the veal medallions for 3-4 minutes on each side until golden brown and cooked through. Remove them from the skillet and set aside, keeping them warm.
Steam or blanch the asparagus spears until tender but still crisp, about 3-5 minutes. Set aside.
In a small saucepan, prepare the Hollandaise sauce by whisking the egg yolks, lemon juice, cayenne pepper, and water together over low heat. Be careful not to overheat the mixture to avoid scrambling the eggs.
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and has a smooth consistency. Remove from heat and keep the sauce warm.
To assemble the dish, place a veal medallion on a serving plate. Top with 3 asparagus spears and 2-3 tablespoons of lump crabmeat.
Spoon the warm Hollandaise sauce generously over the top.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
