2. Melt the butter with the olive oil over high heat in a heavy skillet (not non-stick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130°. Remove the steaks to a platter and cover lightly with foil.
3. Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it is reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with the sauce and serve with remaining sauce.
Makes 4 servings
