Preheat the oven to 400°F. Season the veal medallions with salt and pepper and sear them in an oven-proof skillet. In a bowl, crumble the bread with the rosemary, parsley and chives.When the veal medallions are golden, pack the herb-crust mixture on top of each and place the skillet in the oven. Cook for approximately 10 minutes, depending on the degree of doneness desired. Meanwhile, heat a grill pan over high heat; cook the sausages, turning frequently, until done. Slice and keep warm until ready to serve. While the meats are cooking, make the lavender sauce: In a small saucepan over high heat, reduce the beef broth by half. Turn the heat to low and add the lavender leaves. Let steep for 10 minutes. Remove the lavender and keep the sauce warm. The sauce shuld lightly coat the back of a spoon; if it is too thin, thicken with a little cornstarch dissolved in a teaspoon of water.