Fillet à la Oscar

A classic Swedish party dish found in a special edition of
“Husmorens Kokebok” (the Houswife’s Cookbook)
utgitt av Norsk Kunstforlag i 1963
Fillet à la Oscar

This is a typical Scandinavian party dish from the early sixties that comes highly recommended even today.

600 g [1,3 lb] fillet of veal
1 1/2 tablespoon butter
Salt, pepper


[1] Cut the fillet in about 3/4 inch thick slices. Fry the slices in a frying pan and do not season with salt and pepper before they are browned.

[2] Garnish each fillet with 2 tablespoons of bearnaise sauce.

[3] Top the sauce with a piece of lobster meat and a few asparagus tops. (You can  also use either shrimps or crab meat from a can instead of lobster. A little tomato purée in bearnaise sauce will suit the dish perfectly.)

[4] Serve the rest of the sauce in a nice sauce mug. Scandinavian cucumber salad goes great with the dish.

3 servings