Grill or broil steaks, 5 to 6 minutes per side. Remove to hot platter and keep warm. Caper Butter Sauce: In small saucepan over medium heat, reduce wine by half. Add cream; whisk until thickened. Add butter, 2 tablespoons at a time, and whisk continuously. Work quickly so that sauce liquefies but does not separate. Add capers and parsley. Stir briefly, and spoon sauce over steaks. Garnish platter with blanched, julienned carrots and celery.