Sauteed veal with Shine Muscat sauce

Cut the beef tenderloin into 1.5-2cm thick slices and sprinkle salt, white pepper and flour evenly on both sides

Heat a frying pan, add olive oil and unsalted butter, and once they are completely melted, add the beef tenderloin (1) and fry. Start with high heat, then reduce to medium heat once the pan has warmed up

After cooking for about 1 minute, flip the meat over and wipe off any excess oil. Add Marsala and white wine and once cooked through, remove the meat from the oven

Add the veal stock to the frying pan and stir to form a sauce. Add the unsalted butter coated with flour to the sauce and thicken it

Add the lemon juice, Shine Muscat grapes, and the removed meat to a frying pan and mix with the sauce. Add the Italian parsley and remove from the heat

Prepare the butter-sautéed spinach for the side dish.
Blanch the spinach in boiling salted water, then drain it in a colander. Melt the unsalted butter in a small saucepan over medium heat, add the spinach, water, salt, and white pepper, and sauté for 1-2 minutes.

Keep an eye on it and add a little water if it seems a little dry. Once the spinach is cooked through, it's ready. Remove from heat and serve in a serving dish

Place the meat and Shine Muscat grapes on top of the spinach, and finally pour the sauce over it to finish