Rub veal back steaks with salt, pepper and sage. Melt 2 soup spoons of butter. Fry veal steaks in it for 5-6 minutes on each side. Roast. Remove steaks and keep warm. Deglaze the roast stock with wine, boil a little, mix in the creme fraiche.
For the sage butter, knead together 100 g of softened butter with a quarter teaspoon of sage, juice of one lemon and pepper, a touch of garlic if desired. Form on aluminum foil or parchment paper, roll up and set in freezer. To serve, remove paper and cut into slices. Place a slice of a lemon on each steak, a slice of sage butter and a leaf of sage on top. Serve with the sauce.