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
 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.
 Garnish each fillet with 2 tablespoons of bearnaise sauce.
 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.)
 Serve the rest of the sauce in a nice sauce mug. Scandinavian cucumber salad goes great with the dish.