Remove veal steaks from the refrigerator and bring to room temperature—about 30 minutes. Pat steaks dry with paper towels. Brush each side with olive oil and sprinkle with salt and pepper.
Heat a heavy skillet over high heat. Sear the steaks for 2 minutes on each side until nicely browned. Reduce the heat to medium-high and continue cooking for a total of about 12 minutes, turning the steaks again about half way through. Check the internal temperature of the steaks. An instant-read thermometer inserted into the thickest part of the steak should register 140°F for medium-rare. Transfer to a platter and cover with foil to keep warm.
Remove all but two tablespoons of the fat from the skillet. Add the garlic and sauté for 30 seconds until fragrant. Add the mushrooms, stirring until they begin to take on some color and soften slightly. Remove the mushrooms and reserve.
Add 1 tablespoon of the butter and heat until bubbly. Then, add the wine, stock, and herbs, cooking, scraping up all the browned bits and stirring until the mixture is reduced by about 1/3, about 3 to 4 minutes. Turn the heat to low and add the mushroom-garlic mixture back into the skillet. Swirl in the remaining two tablespoons of butter until completely incorporated. Check the seasoning. Add salt or pepper to taste, if required.
Place the steaks on a platter and pour the sauce over them. Sprinkle with more chopped parsley and serve immediately.