In a small skillet, cook steaks in 1 tbsp butter and oil over medium heat for 4-6 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until the 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 with steaks.