Recipe kindly provided by Chef/Owner Russ Adams of Strongbow Inn in Valparaiso, Indiana.
3 tablespoons dry white wine
3 tablespoons tarragon vinegar
1 medium shallot, minced
6 sprigs fresh tarragon, leaves removed and reserved
8 white peppercorns, lightly crushed
3 large egg yolks
1 1/2 teaspoon cold water
1/2 cup warm (not hot) clarified unsalted butter
Salt and ground white pepper to taste
1 (4-ounce) turkey cutlet
1 ounce clarified butter
4 medium asparagus spears, steamed, shocked and cut into pieces
1 ounce Alaskan king crabmeat
3 ounces Béarnaise sauce
All-purpose flour, as needed
- For Béarnaise Sauce: In a small saucepan, over medium heat, combine wine, tarragon vinegar, shallot, fresh tarragon and peppercorns. Simmer, uncovered, until reduced by two-thirds. Strain liquid; remove tarragon sprigs and peppercorns. Allow wine reduction to cool.
- Combine egg yolks and water and whisk mixture until it is light and frothy. Place in the top of a double boiler over barely simmering water. Whisk until the eggs are thickened, about 2 to 4 minutes. Do not over cook the yolks.
- Remove eggs from the heat and whip to slightly cool the mixture.
- While whisking constantly, slowly add warm clarified butter, first a few drops at a time. Once the emulsion starts, the butter may be added at a slightly quicker rate.
- Stir in reserved chopped tarragon leaves and reserved wine reduction. Season with salt and white pepper.
- Keep Béarnaise sauce warm in a covered double boiler pan over low heat.
- For Turkey Oskar: Place turkey cutlet between two pieces of plastic wrap. Carefully pound the turkey to an even 1/4-inch thickness maintaining the cutlet in one piece.
- Dust pounded cutlet with flour.
- Sauté both sides of turkey in clarified butter. Remove cutlet from the pan and keep warm.
- Reduce heat to low and add asparagus and crabmeat to pan. Warm over low flame.
- To Serve: Place turkey cutlet on warm dinner plate. Arrange asparagus and crab atop the turkey cutlet. Top with warm béarnaise sauce.
Makes 1 serving. (Increase servings as needed.)
Nutritional Information Per Serving (1 serving): Calories: 630; Total Fat: 48g; Cholesterol: 220mg; Total Carbs: 13g; Fiber: 1g; Sugar: 1g; Protein: 39g; Sodium: 870mg; Potassium: 296mg.
Recipe and photograph courtesy of the National Turkey Federation.