Turkey Oskar with Béarnaise Sauce

1. 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.

2. 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.

3. Remove eggs from the heat and whip to slightly cool the mixture.

4. 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.

5. Stir in reserved chopped tarragon leaves and reserved wine reduction. Season with salt and white pepper.

6. Keep béarnaise sauce warm in a covered double boiler pan over low heat.

1. Place turkey cutlets between two pieces of plastic wrap. Carefully pound cutlets to an even 1/4-inch thickness maintaining each cutlet in one piece.

2. Dust flattened cutlet with flour.

3. Sauté both sides of cutlets in clarified butter and cook until the cutlets reach an internal temperature of 165 degrees F.  Remove cutlets from the pan and keep warm.

4. Reduce heat to low and add asparagus and crabmeat to pan. Warm over low flame.

5. Place turkey cutlets on warm dinner plates.

6. Arrange 4 asparagus spears and 1-ounce crab atop each turkey cutlet. Top with 3-ounces warm béarnaise sauce.