Method Remove silver skin and any gristle from meat.
Place steaks on a piece of wax paper, fold paper and pound flat with a rolling pin.
Heat oil until it starts to smoke. Sear meat in the hot oil for about 30 seconds, turn and sear on the other side. Remove veal form oven and store on a warmed serving tray. Add wine to Dutch oven to deglaze the pot, use a whisk to remove the drippings from the bottom of the pan. When wine has reduced by half, add cream and reduce the cream by half.