Tenderloin
014 Veal Oscar
-- Chef Brett Shantz
  
Here’s
an ideal recipe while waiting for the warm weather. That said, whatever part of the
globe you find yourself on; and in whatever season – the rich elegance of
Veal Oscar is sure to warm you to your very soul.
The preparation of this classic meal is somewhat time-consuming. So, give
yourself the better part of an afternoon to complete every task. There’s
no need to rush and the reward of this meal well done is worth the effort.
4 servings
Ingredients
1 lb of delft blue milk fed veal tenderloin
(450g)
(Center cut and totally cleaned)
4- 4 oz portions (4 X 122g)
1½ lb of queen crab legs (670g)
(8 oz of meat once removed from shells)
(225g)
4- 2 oz portions ( 4 X 56g)
kosher salt
ground fresh white pepper
canola oil for sauté pan
Rosti Potato
2 large Yukon gold potatoes
kosher salt
fresh white ground pepper
4 oz clarified butter (122g)
 Vegetables
1 lb asparagus (450g)
¾ lb baby carrots (340g)
1 leek
kosher salt
Foie Gras Hollandaise
3 egg yolks
½ lemon juiced
3 tablespoons water (45g)
4 oz clarified butter (112g)
4 oz foie gras (cubed) (112g)
kosher salt
ground fresh white pepper
Directions
Rosti Potato:
Have a fry pan large enough for 4 potato rosti (4”-5” in diameter)
(10-12cm) on a medium high heat.
Peel and grate potato into a bowl.
Season with salt and pepper
and mix well.
Add clarified butter to hot pan and using ring mould add potatoes and
press into rounds approximately ½ inch thick. (12mm)
Cook until golden brown on both sides approximately 4-5 minutes per side
and remove to a parchment lined baking sheet
These may be made up to an hour in advance and left at room temperature or
a day ahead and refrigerated.
They are, however, best
made just prior to serving. If
making ahead, preheat oven to 350ºF (176ºC)
and bake room temperature potatoes for approximately 20 minutes or until
hot
Vegetables:
Have a medium sauce pan of
boiling salted water ready.
Trim asparagus and blanch approximately 45 seconds to 1 minute.
Immediately immerse in ice bath.
Blanch carrots approximately 2 minutes and immediately remove to ice bath.
Slice 4 strips of leeks, to tie the asparagus bundles, approximately 6”
long (15cm). Blanch for about 5 seconds and remove to ice bath
Tie the asparagus into 4 bundles. Finish cleaning the carrots with a
paring knife where you have missed with the peeler.
The vegetables may be prepared up to a day in advance and kept in the
fridge.
Reheat on baking sheet in the oven.
Veal Tenderloin:
Slit a hole in center of veal (lengthwise) and stuff with the crabmeat
Preheat sauté pan on medium high heat. Season veal all around with salt
and white pepper. Add oil to pan and when hot place veal into pan and
let brown approximately 1 minute then turn ¼ turn and repeat until veal
is browned on all 4 sides. The veal should release easily each turn if
the pan is hot enough and it is properly seared.
In a preheated 375ºF (190ºC) oven put potatoes on bottom rack.
Bake for 15 minutes while preparing the hollandaise. Turn potatoes over
and add pan of veal, the carrots and asparagus to the oven while making
hollandaise. After approximately 8-10 minutes veal should be about
med-rare. Remove from oven and let rest approximately 4-5 minutes. You
can leave vegetables in oven to keep warm. Turn oven off.
Foie Gras Hollandaise
Preheat medium sauté pan on medium high heat. Season foie gras
with salt and white pepper and put into pan. Stir foie and immediately
remove pan from heat. Continue stirring until foie is golden brown and
rendered. Transfer to another container and keep warm.
Over a double boiler on medium heat, in a stainless steel bowl whisk
egg yolks, lemon and water. Whisk vigorously (do not stir) so as to
incorporate air as you would to whip cream. When yolks are thick and
tripled in volume – remove from heat and while still over double boiler,
slowly whisk in clarified butter then slowly whisk in foie gras oil and
chunks. Pass this mixture through a fine sieve and adjust seasoning.
Serve immediately.
Put rosti on plate, top with crab stuffed veal tenderloin and place
carrots and asparagus on either side of potato. Spoon sauce over part of
the veal and shave fresh truffles over the sauce.
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