Instructions:
1οΈβ£ Season both sides of the filet mignon steaks with salt, pepper, and a pinch of smoked paprika. πΆοΈ
2οΈβ£ Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear the steaks for 3β4 minutes per side (for medium-rare) or until cooked to your preference. Remove steaks from the skillet and let them rest. π₯©
3οΈβ£ In the same skillet, add the shrimp and 1 tablespoon of butter. Season with Cajun seasoning and cook for 2 minutes per side until pink and fully cooked. Remove and set aside. π¦
4οΈβ£ Lower the heat and add the remaining butter and minced garlic. SautΓ© for 30 seconds until fragrant. π§π§
5οΈβ£ Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Stir in heavy cream and bring to a simmer. Cook for 2β3 minutes until the sauce thickens slightly. π₯π
6οΈβ£ Return the steaks and shrimp to the skillet, spooning the creamy garlic sauce over the top. Cook for 1β2 minutes to warm through. π€π₯©
7οΈβ£ Plate each steak topped with shrimp and a generous drizzle of sauce. Garnish with fresh parsley and serve immediately. πΏ
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