Veal with mushrooms and spinach in sambuca sauce
1 serving
20 minutes
Veal with mushrooms and spinach in sambuca sauce is an exquisite dish of French cuisine that combines the tenderness of veal, the silkiness of mushrooms, and the freshness of spinach. Sambuca adds a subtle sweet note with an anise undertone to the sauce, making the flavor layered and memorable. The origins of such a combination trace back to haute cuisine traditions where alcoholic ingredients are used to create refined sauces. The dish has an elegant balance of textures: meat soaked in aromatic sauce, tender mushrooms, and light spinach create a perfect unity of flavors. Serving with cherry tomatoes drizzled with pesto adds fresh accents. This dish is perfect for a romantic dinner or festive gathering, evoking admiration and enjoyment with every bite.
1
Cut the veal steak into 2 pieces, grill with cherry tomatoes, seasoning with salt and pepper.
- Veal: 200 g
- Cherry tomatoes: 4 pieces
- Ground black pepper: pinch
2
Cut the mushrooms into 4 pieces, fry in vegetable oil, add butter and spinach, mix and set aside.
- Button mushrooms: 80 g
- Vegetable oil: 15 ml
- Butter: 10 g
- Baby spinach: 50 g
3
Evaporate the cream with sambuca, add the meat, and heat it up.
- Cream 30% fat: 80 g
- Sambuca: 30 ml
4
Sprinkle pesto on the cherry.
- Pesto: 5 g
5
Arrange mushrooms with spinach in a ring, place meat nearby, and drizzle with sauce.
6
Decorate the cherry.
