veal loin steaks with ham and sage sauce

Ingredients: for 4 servings
4 veal loin steaks, each 150g
4 slices of raw ham
2 tablespoons clarified butter
2 cl white wine
½ cup broth
4 tablespoons cream
2 teaspoons sage, chopped
salt, pepper
toothpick

Preparation:
Cut a pocket in the steaks and season inside and out with salt and pepper. Place a slice of ham in each opening and close with 2 toothpicks. Heat clarified butter in a pan and fry the veal loin steaks briefly on both sides. Remove the veal loin steaks and keep warm. Deglaze the pan juices with white wine, pour in the stock and let everything reduce a little. Add cream, season with sage, salt and pepper and add to the meat.
We recommend tagliatelle and broccoli as a side dish.