For Sun-Dried Tomato Cheese Spread: Soak sun-dried tomatoes in boiling water until softened; drain and chop. Lightly sauté tomatoes, sage and 2 teaspons garlic in 1 tablespoon oil; cool. Combine tomato mixture and chèvre. Set aside.
For Veal: Pound steaks to 1/2-inch thickness. Spread 2-1/2 tablespoons cheese mixture lengthwise with grain over 1/2 the surface of each steak. Fold steaks in half; roll up to enclose filling. Tie with string in several places. Weave 1 rosemary sprig around string in each roll, if desired. Cover and refrigerate.
For Marsala Sauce: Combine Marsala and 1/4 cup shallots in large saucepan; reduce by half. Add stock; reduce by half. Add tomato purée; reduce 5 minutes. Strain reduction. Meanwhile sauté mushrooms, 2 tbsp garlic and 2 tbsp shallot in 1/4 cup oil until tender. Stir in flour; cook 2 minutes. Stir in strained reduction and rosemary; bring to a boil. Boil 2 minutes. Season with salt and pepper to taste. Keep warm.
For Mashed Potatoes: Bring water and crème fraîche to a boil in large saucepan. Add potato flakes; remove from heat, stir; season with salt and pepper to taste. Cover and keep warm.
Per order: Mark 1 steak roulade on grill. Finish cooking in 350°F oven to medium doneness. Carve into slices.
Place 1/2 cup mashed potatoes in center of plate. Top with roulade slices. Ladle 3 oz sauce around potatoes and steak. Garnish with cherry tomato halves.