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1
Sprinkle a small amount of water on a large sheet of plastic wrap.
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2
Place 2 of the steaks on top of the plastic and sprinkle again with water.
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3
Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick.
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4
Repeat with the 2 remaining steaks.
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5
Mix the flour with the salt and pepper in a shallow pie plate.
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6
Heat half the olive oil in a large skillet over medium-high heat until almost smoking.
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7
Working in 2 batches, place half the veal in the flour mixture and turn to coat on all sides.
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8
Shake off the excess flour and add to the skillet.
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9
Cook until browned and cooked through, 3 to 4 minutes per side.
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10
Transfer to a plate or platter and cover loosely with foil.
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11
Repeat with the remaining oil and veal.
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12
Add the shallots, tarragon and wine to the skillet.
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13
Increase the heat to high and bring to a boil, stirring to pick up any browned bits in the bottom of the pan.
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14
Boil until the liquid has reduced to 1 tablespoon.
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15
Pour in the cream, bring back to a boil, and boil until reduced by half.
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16
Pour in the stock, reduce the heat to medium-high, and simmer for 3 minutes.
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17
Season with salt and pepper, reduce the heat to medium, and return the veal to the skillet.
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18
Simmer, turning the veal often, until warmed through and the sauce is thickened, about 2 minutes.
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19
Spoon some of the sauce over each piece of veal and serve at once.
