Kalvefilet Oscar
MainsServings: 1 portion(s)
Ingredients for Kalvefilet Oscar
Butter or margarine for frying | ||
½ | tsp | Salt |
½-1 | tsp | White pepper |
2 | tbsp | Bearnaise sauce |
4 | pcs | Asparagus with head, like green |
4 | Lobster tails or fresh lobster | |
4 | slices | Kalvefilét á100-125 g approx. ½ cm thick |
Instructions for Kalvefilet Oscar
To prepare the Kalvefilet Oscar recipe, please follow these instructions:
Peel the veal tenderly and knock it out with your hand to make it even and neat over the surface.
Brown the butter in a frying pan, put the meat in and raise it for about 2 minutes. On each side until it has got color. The meat should be a little pink inside. Season the meat with salt and pepper. Warm asparagus stems in a little asparagus pan in a saucepan. Have the bearnaise sauce ready. Place the meat on some hot plates. Put the diced asparagus and a bite of lobster or a lobster tail on each piece of meat. Come on a spoonful of bearnaisesovs at the top.
If you taste the bearnaise sauce with 1-2 tablespoons of tomato puree, you will get a Choron sauce. It fits as well as the bearshine.
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