Heat the butter and the oil in a frying pan and get it really hot.
Wipe the steaks with a damp cloth and fry in the hot fat. Allow three minutes on each side. Put the steaks on hot dish and keep warm.
Pour the wine into the pan and stir well, add the crushed garlic and simmer for 2-3 minutes
Add the tomato puree and stir well, season
Arrange the steaks in a bed of mashed potato and pour the little wine sauce over. Garnish with parsely
Serve piping hot