Recipe: Alpine Veal Medallions

1 In a small pot, melt 1.4 oz (40 g) of butter with a drop of oil then when it turns nut-brown, add your veal medallions, salt and pepper, cook 4 minutes on each side then sprinkle with a little lemon thyme, add your lemon juice on top, cover, turn off heat and let rest this way for 10 minutes.

2 In a sauté pan, place your 1.4 oz (40 g) of butter, when it turns nut-brown, add your spinach, salt and pepper, cook 2 minutes and cover.

3 10 minutes before serving, remove your medallions, keep them warm, then reduce the cooking liquid with your cream until syrupy consistency and strain through a fine sieve.

4 Plate on very hot dishes, coat lightly with boiling sauce (the rest around) then place your Gruyère slices on each and spinach on the other side just slightly drained and sprinkle with almonds.