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1.
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In a small saucepan, combine the sun-dry tomatoes, chicken stock and garlic.
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Simmer over moderate heat for 3 min.
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Transfer to a blender and puree till smooth.
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With the machine on, drizzle in 2 Tbsp.
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of the extra virgin olive oil.
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Scrape the tomato puree into a c. and set aside.
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2.
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Sprinkle the pepper over both sides of the veal steaks.
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In a large heavy skillet, heat the remaining 2 tsp.
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extra virgin olive oil over high heat.
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Add in the veal steaks and saute/fry, turning once, till browned outside and medium inside, about 2 1/2 min per side.
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Remove the veal to a plate and cover loosely with aluminum foil to keep hot.
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3.
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Add in the wine to the skillet and bring to a boil, scraping up any brown bits from the bottom of the pan.
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Reduce the heat to moderately high and add in the cream.
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Boil till the cream is thick and reduced to 2 Tbsp., about 2 min.
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Stir in the reserved tomato puree and any accumulated juices from the veal.
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Cook, stirring, till heated through, about 30 seconds.
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4.
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Remove from the heat and swirl in the butter and chopped basil.
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Divide the sauce proportionately among 4 dinner plates.
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Place the veal steaks on top and garnish with basil leaves.
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5.
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For an even more dramatic presentation, prepare Cauliflower and Zucchini Puree (vegetable section) and using a pastry tube, flute around perimeter of each plate.
