Tyler Florences Veal Oscar With Bearnaise Sauce Recipes

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BEARNAISE SAUCE



Bearnaise Sauce image

Provided by Tyler Florence

Categories     condiment

Yield 1 cup

Number Of Ingredients 7

1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

Steps:

  • In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
  • Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
  • Serve with Veal Oscar (see recipe).

TYLER FLORENCE'S VEAL OSCAR WITH BEARNAISE SAUCE



Tyler Florence's Veal Oscar with Bearnaise Sauce image

Posted in response to a request; this is an awesome meal for a romantic dinner or when you want to impress someone! Use chicken if you don't like veal or want to cut the costs a bit.

Provided by Lennie

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1/2 cup butter, melted (1/2 cup)
salt and pepper
1 bunch asparagus spear, ends trimmed
1 lb king crab leg
water
white wine
lemon slice
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded (substitute chicken or turkey cutlets, if you wish)
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil

Steps:

  • First, make bearnaise sauce.
  • In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat; bring to a simmer and cook until reduced by half.
  • Remove from heat and set aside.
  • Place a stainless steel bowl over a saucepan containing simmering water, or use a double boiler.
  • Whisk the egg yolks in the bowl until doubled in volume; slowly add the melted butter, continue beating until sauce is thickened.
  • Stir in reserved shallot reduction.
  • Season with salt and pepper, set aside wrapped in a warm spot (makes one cup).
  • Now, make veal.
  • Blanch asparagus tips in simmering water, drain and set aside.
  • Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve meat.
  • In a shallow dish combine flour, salt and pepper; coat pieces of veal.
  • In a saucepan over medium heat, melt 1 tbsp of butter and fry cutlets 3 minutes each side until golden brown; remove the veal to a warm platter.
  • Using the same pan, melt remaining butter, then stir in shallots and tarragon.
  • Add olive oil, asparagus and crab.
  • Saute 2 minutes to warm.
  • To serve: place asparagus and crab on top of each cutlet; drizzle each with sauce, and serve hot.

Nutrition Facts : Calories 529.5, Fat 37.5, SaturatedFat 20.1, Cholesterol 278, Sodium 2014.7, Carbohydrate 18.4, Fiber 0.9, Sugar 0.3, Protein 27.5

FILET MIGNON WITH BLENDER BEARNAISE



Filet Mignon with Blender Bearnaise image

Provided by Tyler Florence

Categories     main-dish

Time 10m

Number Of Ingredients 10

1 large end piece of beef tenderloin (about 3lbs), tied and trimmed
extra-virgin olive oil
kosher salt and freshly ground black pepper
1 bunch fresh tarragon
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F.
  • Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast-iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An internal thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.
  • Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
  • Blend yolks and bearnaise reduction together. With the blender running, add one third of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon, season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.
  • Yield: 4 servings
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes

BEARNAISE SAUCE



Bearnaise Sauce image

Provided by Tyler Florence

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper

Steps:

  • Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
  • Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

OSCAR-STUFFED BEEF TENDERLOIN WITH ROSEMARY POTATOES AND BEARNAISE



Oscar-Stuffed Beef Tenderloin with Rosemary Potatoes and Bearnaise image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 21

2 king crab legs, meat removed
1/4 cup mayonnaise
1 bunch chives, finely chopped
Kosher salt and freshly ground black pepper
1 lemon, juiced
One 1 1/4-pound beef tenderloin, trimmed of silver skin
6 to 8 thin asparagus, ends trimmed
Canola oil, for searing
Kosher salt
8 ounces Yukon gold potatoes
Canola oil, for frying
1/2 bunch rosemary
Flaky sea salt and freshly ground black pepper
1/4 cup champagne vinegar
1/4 cup dry white wine
2 medium shallots, minced
1 bay leaf
1 bunch tarragon
3 egg yolks
1 stick butter, melted
Salt and freshly ground black pepper

Steps:

  • For the beef: Preheat the oven to 400 degrees F.
  • Chop the crabmeat and place in a bowl. Add the mayonnaise and chives, and mix to combine. Season with salt, pepper and the lemon juice. Cover the bowl with plastic wrap and refrigerate until ready to use.
  • Make a shallow cut lengthwise into the beef and then continue cutting along the curve, until the beef is a flat sheet. Sprinkle the beef with salt and pepper. Spread the crab mixture in an even layer on the beef, then place the asparagus lengthwise over the crab with the tips poking out. Roll up the beef to make a pinwheel, then use butchers twine to tie it together in 1-inch increments. Heat an ovenproof saute pan over high heat and add some oil. Sear the beef on all sides, then transfer the pan to the oven and cook until the internal temperature hits 130 degrees F, 30 minutes. Remove the meat from the pan and rest on a cutting board before slicing.
  • For the potatoes: Place the potatoes in a saucepan filled with cool salted water. Cook the potatoes until tender, then drain and cool. Using your thumb or a spoon, smash the potatoes until they break apart slightly. In a straight-sided saute pan add enough oil to come 1-inch up the sides of the pan. Heat over medium heat until a deep-frying thermometer reads 365 degrees F. Add the rosemary and fry until crispy, then remove with a slotted spoon and drain on paper towels. Fry the potatoes until golden brown and crispy, then remove with a slotted spoon and drain on paper towels. Season with the flaky sea salt and pepper, and garnish with the fried rosemary.
  • For the bearnaise: In a small saucepan set over medium-high heat, combine the vinegar, wine, shallots, bay leaf and half of the tarragon. Bring to a simmer and cook until reduced by half. Remove from the heat and set aside to cool. Pour through a fine mesh sieve to strain out the solids.
  • In the pitcher of a blender, add the yolks and the vinegar reduction. With the blender running, add one-third of the butter in a slow, steady stream. Once it emulsifies, increase the blender speed to high and add the remaining butter. Add the remaining tarragon leaves, then season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.
  • Slice the beef into two portions and serve with the potatoes and bearnaise sauce.

TYLER FLORENCE'S CLASSIC COCKTAIL SAUCE



Tyler Florence's Classic Cocktail Sauce image

Why buy the stuff in the jar when you can make it at home? This is awesome and really easy to make. Cooking time does not allow 1 hour of chilling time. From "Eat This Book" by Tyler Florence.

Provided by Epi Curious

Categories     Sauces

Time 10m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 5

1/2 cup ketchup
1/4 cup prepared horseradish (or 1/4 cup grated fresh horseradish)
1 lemon, juice of
1 tablespoon Worcestershire sauce
3 drops hot pepper sauce

Steps:

  • Stir together all of the ingredients in a bowl and chill for about an hour to allow the flavors to come together.

Nutrition Facts : Calories 28.1, Fat 0.1, Sodium 287.2, Carbohydrate 7.4, Fiber 0.4, Sugar 5.8, Protein 0.5

VEAL OSCAR



Veal Oscar image

I've been saving this recipe from Cooking Light for years. One of these days, I'll actually make it!

Provided by lazyme

Categories     Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 teaspoon salt
1/4 teaspoon pepper
12 slices veal scallopini
3 tablespoons all-purpose flour
2 tablespoons butter, divided
cooking spray
1/2 lb lump crabmeat, drained
1 lemon, halved and seeded
1 lb asparagus, steamed
fresh tarragon sprig (optional)
1/2 cup shallot, thinly sliced
3 tablespoons dry white wine
3 tablespoons white wine vinegar
1 teaspoon dried tarragon
1 dash salt
1 dash pepper
2/3 cup sour cream

Steps:

  • Sprinkle salt and pepper over veal.
  • Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
  • Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
  • Add half of veal, and cook for 1 minute on each side or until browned.
  • Remove veal from skillet; set aside, and keep warm.
  • Repeat with remaining 1 tablespoon butter and veal.
  • Wipe drippings from skillet.
  • Coat skillet with cooking spray, and place over medium heat.
  • Add the crabmeat, and saute for 1 minute or until warm.
  • Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
  • Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.
  • Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.
  • Garnish with fresh tarragon sprigs, if desired.
  • BEARNAISE SAUCE:.
  • Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
  • Strain mixture, reserving liquid; discard solids.
  • Return liquid to saucepan; stir in sour cream.
  • Place over low heat, and cook 1 minute or until warm, stirring frequently.

Nutrition Facts : Calories 271.2, Fat 14.9, SaturatedFat 8.9, Cholesterol 75.2, Sodium 479.5, Carbohydrate 18, Fiber 3.8, Sugar 1.7, Protein 18.2

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