Let tenderloin steaks come to room temperature uncovered. Season generously with salt and fresh cracked peppercorn.
Heat a skillet on medium-high and add butter and olive oil. Add steaks and cook for 4 minutes per side (for medium rare, for a more well done steak, cook longer)
Remove steaks from pan and let rest. Turn heat down to low.
Stir in flour and cook until flour is no longer raw, usually a minute. Stir in cognac and cream. Cook at a simmer until alcohol has been cooked off and sauce has thickened. Adjust seasoning with salt and pepper and spoon over steak to serve. Enjoy!