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
- In a heavy medium sauté pan, heat 2 TBSP of the butter with the olive oil.
- Quickly brown the veal portions, season with salt and pepper and reserve in a warm place.
- Heat the remaining butter and toss the crab meat lightly with the butter, and drizzle with lemon juice.
- Steam the asparagus to warm.
- 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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