Scrumptious Steak with Merlot Sauce

This is what is on the menu for tomorrow night. Trying to come up with some sides-what do you suggest??

4 beef tenderloin steaks (approx 8 ounces each)
1 stick butter, divided
2 T olive oil
2 c merlot
2 T heavy whipping cream
1/4 t salt

In a skillet (I use my big electric skillet), cook steaks in 2T butter and oil over medium heat for 4-6 minutes on each side or until meat reaches desired done-ness. Remove and keep warm.
Add wine to the skillet and loosen browned bits from pan. Bring to a boil and cook until liquid is reduced to about 1/2 cup. Add the cream, salt and remaining butter; bring mixture to a boil. Cook and stir for 1-2 minutes or until slightly thickened and butter is melted.

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