Instructions:

1. Cooking the Steak:

• Season the filet mignon steaks with salt and pepper.
• Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side until they form a beautiful crust.
• Lower the heat, add butter, and baste the steaks with the melted butter. Cook to your desired doneness (medium-rare: 135°F/57°C).
• Remove the steaks and let them rest.

2. Cooking the Shrimp:

• In the same skillet, melt butter over medium heat. Sauté the minced garlic until fragrant.
• Add the shrimp and season with salt, pepper, and paprika. Cook for 2 minutes per side until the shrimp turn pink. Remove and set aside.

3. Making the Garlic Cream Sauce:

• In the same skillet, sauté the minced garlic until fragrant.
• Pour in the heavy cream, stir in Dijon mustard, and add the grated parmesan cheese.
• Let the sauce simmer for 3-4 minutes until it thickens. Taste and adjust seasoning with salt and pepper.

4. Assembling the Dish:

• Place the steaks on serving plates and drizzle with the garlic cream sauce.
• Arrange the shrimp next to the steaks and top with more of the creamy sauce.
• Garnish with fresh parsley and serve immediately.