1/2 cup butter
1 cup dry white wine
1 cup salt water
4 cloves garlic, peeled and crushed
1 tablespoon lemon juice
1 teaspoon butter
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Melt butter in a large saucepan over medium heat. Add white wine, salt water, garlic and lemon juice; bring to a boil. Reduce heat to low; simmer, uncovered, for 1 hour.
In a medium bowl, mix butter, wine and salt water. Select shrimp and juice levels and add to saucepan, along with 1 tablespoon of ground pepper. Simmer for two minutes.
While the sauce is steaming, preheat oven to 375 degrees F (190 degrees C). Slice meat from pan and arrange mixture in four souffle dishes. Pour sweat over the meat as the mixture becomes very thick. Spoon about 1 tablespoon water over the meat altogether, then pour over beef. Finish by sprinkling nutmeg over top.
Bake in preheated oven 45 to 50 minutes, until meat is opaque and juices run clear.