Turn the oven to heat to 392°F (200 °C). Wash and dry the meat, remove any membranes if present.
Crisp each of the steaks in a grill pan on high heat with the olive oil to a golden color, then immediately stick them in the heated oven in the same pan.
If your pan doesn't have a metal handle and is unsuitable for the oven, transfer to a tray. Bake 3-4 min.
Heat the cooking cream on moderate heat in a pot.
Pour 5-6 tbsp of the juice released by the meat during baking. Add the black pepper, salt to taste and once the sauce starts bubbling, stir for 3-4 min.
It's best to have the meat covered in foil in the meantime.
Once the sauce is ready, distribute the steaks into servings, sprinkle each with salt (coarse is preferred) and pour on a little sauce. Serve the rest of the sauce separately, so that everyone at the table can add as much as they like.
The duration of baking in this recipe is a l'anglaise, so if you're not a fan you should cook it a little longer in the oven but keep in mind that this may cost the meat its tenderness - the more baked the veal, the drier and tougher it is.