1) In a small skillet, cook steaks in 1 tbsp butter and oil over medium high heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium rare, a meat thermometer should read 145; medium, 160; well-done, 170) remove and keep warm.
2) In same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened and butter is melted. serve over steaks.