Ternera Oscar Recipe
Blancas costillas de ternera saltadas y cubiertas con carne de cangrejo coloso en trozos, salsa tasso holandesa y espárragos frescos.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
Trim the ends of the asparagus and steam them for about 4-5 minutes until tender but still crisp. Set aside.
- 2
Sear the Veal Ribs
Season the veal ribs with salt and black pepper. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the veal ribs and sear them for about 5-7 minutes on each side until browned and cooked through. Remove from the skillet and keep warm.
- 3
Make the Sauce Tasso Hollandaise
In a bowl, whisk together the egg yolks, lemon juice, and hot sauce. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens. Gradually add the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and pepper to taste.
- 4
Combine the Ingredients
In the same skillet used for the veal, gently fold in the crab meat, ensuring not to break up the lumps. Heat just until warmed through.
- 5
Plate the Dish
On each plate, place a portion of the veal ribs, top with the crab meat, and drizzle generously with the Tasso Hollandaise sauce. Arrange the steamed asparagus on the side.
