2 whole sun dried tomatoes, packed in oil, drained
1/3 c. chicken or veal stock or canned broth
1 garlic clove, minced
2 tbsp. plus 2 tsp. olive oil
1/2 tsp. freshly ground pepper
4 boneless veal loin steaks (4 to 6 oz. each), cut 1/2 inch thick
1/4 c. dry white wine
1/4 c. heavy cream
1 tbsp. unsalted butter, chilled
2 tbsp. minced fresh basil
Basil leaves, for garnish

1. In a small saucepan, combine the sun-dried tomatoes, chicken stock and garlic. Simmer over moderate heat for 3 minutes. Transfer to a blender and puree until smooth. With the machine on, drizzle in 2 tablespoons of the olive oil. Scrape the tomato puree into a cup and set aside.

2. Sprinkle the pepper over both sides of the veal steaks. In a large heavy skillet, heat the remaining 2 teaspoons olive oil over high heat. Add the veal steaks and saute, turning once, until browned outside and medium inside, about 2 1/2 minutes per side. Remove the veal to a plate and cover loosely with aluminum foil to keep warm.

3. Add the wine to the skillet and bring to a boil, scraping up any brown bits from the bottom of the pan. Reduce the heat to moderately high and add the cream. Boil until the cream is thick and reduced to 2 tablespoons, about 2 minutes. Stir in the reserved tomato puree and any accumulated juices from the veal. Cook, stirring, until heated through, about 30 seconds.

4. Remove from the heat and swirl in the butter and minced basil. Divide the sauce evenly among 4 dinner plates. Place the veal steaks on top and garnish with basil leaves.

5. For an even more dramatic presentation, prepare Cauliflower and Zucchini Puree (vegetable section) and using a pastry tube, flute around perimeter of each plate. Serves 4.