Sprinkle both sides of steaks with salt. Season with pepper. Melt 1 tbsp butter in a large frying pan set over medium-high. Add half of steaks. Cook until golden brown, about 1 min per side for medium rare. Transfer to a large plate. Add another tbsp of butter to pan and repeat with remaining steaks. Pour wine, broth and any liquid from steaks into pan. Bring to a boil, scraping up and stirring in any brown bits from pan bottom with a wooden spoon. Add garlic and rosemary, then reduce heat to medium. Gently boil until sauce is slightly reduced, about 4 more min. Remove from heat. Stir in jelly and remaining butter. Divide steaks among 4 plates. Spoon sauce overtop and serve with Root-veg mash-up.