Prepare a nice cut of silverside veal. Cut it into steaks - it's best to ask the butcher you're buying it from to cut it into steaks for you.
Buy only high quality veal, not beef. Veal is the meat that comes from young calves.
Tenderize each steak very well, about 1/2″ (1.5 cm) thick, and put them in an oven dish. Pour the milk over them so it covers them and put them in the fridge to marinate for 12 hours.
Marinating veal is almost always imperative for it to become tender and juicy. This type of meat is exceptionally complicated for beginner chefs to prepare because if they don't know exactly how, they risk it ending up tough and dry.
You can also marinate the steaks with alcohol and onions, it's another great option. I always use milk and it always turns out excellent. The longer the meat sits, the better.
Drain the marinated steaks and dry them carefully with paper towels. Sprinkle them with black pepper but don't salt them! Salt would absorb the juices from the meat during baking and toughen it. Leave the meat in a plate at room temperature for 30 min.
Heat a grill or grill pan very well. Put the steaks on it and cook for 1 min. on each side. Thanks to the high temperature, the meat will crisp and the juices remain locked within it. Next, lower the temperature and cook for another 2 min. on each side.
Put the steaks in a container and cover with a lid to smother. In the same grill pan, put in half the butter.
If using a grill, use a pan or pot to make the sauce. Cut the onions and garlic very finely, add them to the butter and braise briefly. Pour in the wine, stir, salt and add the sugar, bay leaf and bunch of thyme.
Boil the sauce for a few min. until half the wine evaporates, then pour in the broth, starch and the rest of the butter. Boil until slightly thickened. Season with black pepper if needed, remove the bay leaf and thyme and remove from the stove.
Serve with a garnish of boiled rice or potatoes. Pour the sauce over the steaks and serve.