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Veal Oscar With Sauce Bernaise

Veal Oscar With Sauce Bernaise is a sauces recipe made with Salt And Black Pepper, Flour And Butter, and Warmed Asparagus Spears. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• Salt and black pepper
• Flour and butter
• 24

Method (preview)

1. 1

   Sirloin cut)

2. 2

   Flour and butter 24 Warmed asparagus spears,

3. 3

   Cooked tender 3 tb Beef stock 1 Sauce bernaise

4. 4

   Season with salt and black pepper.

5. 5

   Dip in flour.

6. 6

   Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown.

7. 7

   Place on a large warmed platter.

8. 8

   Pour the beef stock into a hot saute pan.

9. 9

   Let it cook a minute or so,then pour over the cutlets.

10. 10

    Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.