Step 1

Pat the steaks dry and season well with salt and pepper.

Step 2

Heat the butter and olive oil in a heavy-bottomed skillet over medium-high heat. Cook the steaks for 3 to 4 minutes per side for medium rare. Remove to a board to rest for 7 to 10 minutes.

Step 3

Add the garlic, jalapeños and onion to the skillet and stir. Cook to soften the vegetables, 1 to 2 minutes. Deglaze with the wine, scraping the skillet and allowing the wine to reduce about a minute. Add the cream and season with salt and pepper. Let the sauce simmer and thicken while you slice the steak, about another 2 minutes.

Step 4

Slice the steak against the grain and shingle onto a platter. Top with the sauce and garnish with the parsley.