8 1⁄4"-thick veal cutlets (about 1 1⁄2 lbs.)
Kosher salt and freshly ground black pepper,
4 tbsp. extra-virgin olive oil
4 tbsp. chilled unsalted butter, diced
8 button mushrooms, sliced
1 shallot, finely chopped
1/2 cup white wine
1⁄4 cup brandy
5 tbsp. Demi-Glace
2 tbsp. minced tarragon
1. Sear the cutlets: Season veal with salt and pepper. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Working in 2 batches, cook half of the cutlets until edges are lightly browned, about 2 minutes. Flip and cook for 1 minute more. Divide veal between 2 plates; cover with foil. Wipe out skillet; repeat with remaining oil and cutlets.
2. Make the sauce: Return skillet to medium-high heat; heat 2 tbsp. butter. Add mushrooms and shallot; cook until browned, about 3–4 minutes. Remove from heat; add wine and brandy. Cook until reduced by half, 2–3 minutes. Whisk in demi-glace, butter, and tarragon. Season with salt and pepper. Spoon 2–4 tbsp. sauce over veal; garnish with torn tarragon, if you like. Yields about 1 cup sauce.