Veal Oscar

Ingredients
Yield: 4 Servings
12 - 2 oz portions, sliced and thinly pounded veal loin
16 - Pieces whittled and steamed asparagus
8 oz - King crab meat
4 TBSP - Butter
2 TBSP - Olive Oil
1 - Lemon
8 oz - Béarnaise Sauce
Salt & Pepper
Directions

Instructions

1. In a heavy medium sauté pan, heat 2 TBSP of the butter with the olive oil.
2. Quickly brown the veal portions, season with salt and pepper and reserve in a warm place.
3. Heat the remaining butter and toss the crab meat lightly with the butter, and drizzle with lemon juice.
4. Steam the asparagus to warm.
5. Place the asparagus on top of the veal and the crab on top of the asparagus and nap with Béarnaise Sauce.

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