Sauteed veal with Shine Muscat sauce

Cut the beef tender meat into pieces about 1.5-2cm thick, and sprinkle evenly with salt, white pepper and cake flour on both sides.

Heat the frying pan, add olive oil and unsalted butter, and when it has completely melted, add the beef tender meat from [1] and grill it. First heat is high, and when the frying pan is warm, turn it to medium heat.

After roasting for about a minute, turn the meat over and wipe off any excess oil. Add the marsala sake and white wine, and when it's cooked, just take out the meat.

Add fond vaud to a frying pan and shave to form a sauce. Add unsalted butter sprinkle with cake flour to the sauce and thicken it.

Put the lemon juice, Shine Muscat and the meat you've removed in a frying pan and mix with the sauce. Add the Italian parsley and remove from the heat.

Make sauteed spinach butter for side dishes.
Boil the spinach in salted hot water, pour it into a colander and drain it. Put unsalted butter in a small pot, heat it over the heat, then add spinach, water, salt and white pepper and saute for about 1-2 minutes.

Watch and add a little more water if there is little water. As long as the spinach is cooked just right, it's fine. Remove from the heat and serve in a bowl.

Top with meat and Shine Muscat on top of spinach, and finally pour in sauce and finish.