Veal Loin/ Asparagus/ Jumbo Lump Crabmeat/ Hollandaise Sauce Recipe
Tender veal loin paired with fresh asparagus and succulent jumbo lump crabmeat, all drizzled with a rich hollandaise sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal Loin
Season the veal loin with salt and pepper. Heat a skillet over medium-high heat, add a tablespoon of butter, and sear the veal loin for about 4-5 minutes on each side until browned. Transfer to a preheated oven at 350°F (175°C) and roast for about 15-20 minutes or until the internal temperature reaches 145°F (63°C). Let it rest before slicing.
- 2
Cook the Asparagus
While the veal is roasting, bring a pot of salted water to a boil. Add the asparagus and cook for about 3-4 minutes until tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. Set aside.
- 3
Prepare the Hollandaise Sauce
In a double boiler, whisk together the egg yolks, lemon juice, and Dijon mustard until thickened. Slowly drizzle in the melted butter while continuing to whisk until the sauce is smooth and creamy. Season with salt and pepper to taste.
- 4
Combine with Crabmeat
Gently fold the jumbo lump crabmeat into the Hollandaise sauce, being careful not to break up the lumps.
- 5
Serve
Slice the rested veal loin and arrange it on plates. Add a serving of asparagus alongside, topped with the crabmeat Hollandaise sauce.
