For Romesco Sauce: Place tomatoes, cut side down, on sheet pan. Brush with 1/4 cup oil; dust with sugar. Roast tomatoes in 350°F oven 15 minutes or until softened. Set aside. (Reserve about 12 roasted tomato halves for garnish.)
Toast almonds in sauté pan over medium heat until light golden. Set aside. (Reserve 1 cup for garnish.)
Sauté garlic in 1/4 cup oil over medium heat until lightly golden.
Place roasted tomatoes, garlic mixture, pepper sauce, parsley, 1 tablespoon each of salt and black pepper in food processor or blender container. Cover; process briefly until semi-smooth. Mix in 2-1/4 cups toasted almonds. Cover; keep warm.
For Roasted Potatoes: Cut each potato crosswise in half, then cut each half into 6 wedges. Place potatoes in large bowl. Add remaining ingredients such as 1 cup oil, 1/4 cup rosemary, 2 teaspons granulated garlic, 2 teaspons salt and 2 teaspons black pepper; toss to coat. Place potatoes in single layer on sheet pan. Roast at 400°F about 30 minutes or until golden. Set aside.
Per order: Combine 2 teaspons each of granulated garlic, salt and pepper. Set aside.
Add 1 ounce butter to heated sauté pan. Add 6 roasted potato wedges, 3/4 cup mushrooms and 1/2 teaspon garlic seasoning mixture. Sauté until mushrooms begin to brown slightly and potatoes are heated. Deglaze with 1-1/2 ounces wine; stir in 1/4 cup crème fraîche. Keep warm.
Grill two veal steaks until medium doneness. Remove steaks from grill; brush with 1/2 ounce butter.
Plate steaks on mushroom-potato mixture; ladle 4 ounces sauce around and over steaks. Garnish with reserved roasted tomato, parsley and 1 tablespoon toasted almonds.