Veal in Amarone sauce with spinach

Today Chef Alexander Belkovich of the Terrassa restaurant in Saint Petersburg suggests a tasty fillet of veal with spinach, for which Amarone Bosan is the ideal accompaniment.

To prepare the meat:
fillet of veal,
extra virgin olive oil.

For the sauce:
Amarone Bosan,

To prepare the spinach:
fresh spinach,

Cut the fillet into two pieces around 1.5 cm thick, add salt and pepper and a drizzle of extra virgin olive oil. Heat a frying pan until it smokes slightly. Pre-heat the oven to a temperature of 180°-200° C. Sauté the medallions of veal on all sides and put into the oven for 10 minutes. If you are not sure about the quality of the meat but are a good judge of how well cooked meat is in the frying pan, you can make do without using the oven. Leave the meat to rest for a few minutes before serving; this will allow the pressure inside the meat to reduce, thus making it more tender.

The sauce:
Heat a frying pan and toast some peppercorns that you have crushed with the flat side of a knife, along with some rosemary and crushed garlic. Wait for the pepper to smoke a little, and then pour in the wine in two lots, allowing it to simmer and reduce each time. Add a pinch of salt and a few grains of sugar. Finally, add the butter (around 2 tablespoons) and transfer onto a low heat. Important: once you have added the butter, do not let the sauce boil!

The spinach:
Wash the spinach in cold water, dry it, add salt and cook in the butter for around 15 seconds. It is advisable to coat the spinach evenly with salt prior to sautéing, because when they are in the frying pan the spinach leaves tend to curl up very quickly, and the salt could remain unevenly distributed on the leaves.

Put the meat on a plate with the spinach; pour on the wine sauce and accompany the dish with a glass of Amarone Bosan.


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