1/2 cup (125 mL) warm (not hot) clarified, unsalted Butter
Salt and ground white Pepper to taste
Place turkey cutlets between two pieces of plastic wrap. Carefully pound cutlets to an even 1/4 inch (5 mm) thickness maintaining each cutlet in one piece.
Dust each flattened cutlet with flour.
Sauté both sides in clarified butter.
Remove cutlets from pan and keep warm over low heat.
Place turkey cutlets on warm dinner plates. Arrange 3 asparagus spears and 1 oz (30 g) crabmeat atop each cutlet. Divide béarnaise sauce over each cutlet.
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 2-4 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.
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