Ingredients
2 tablespoons oil
1 pound steak (such as strip loin, rib eye, etc.)
cajun seasoning to taste
2 tablespoons butter
8 ounces shrimp, peeled and deveined
4 cloves garlic
1/4 cup chicken broth (or dry white wine)
1 cup heavy cream
2 teaspoons dijon mustard
1 tablespoon cajun seasoning (or to taste)
1/4 cup Parmigiano Reggiano (parmesan cheese), grated
1 tablespoon lemon juice
1 tablespoon parsley, chopped
Directions
Heat the oil in a large skillet over medium-high heat, add the steaks, and sear until lightly browned on both sides and cooked to the desired level of doneness, before setting aside.
Reduce the heat to medium, add the butter and let it melt before adding the shrimp and cooking until just pink on both sides, about 1-2 minutes per side, and set aside.
Add the garlic and cook until fragrant, about a minute.
Add the broth and deglaze the pan by scraping up any brown bits from the bottom with a wooden spoon as the broth sizzles.
Add the cream, mix in the dijon mustard and cajun seasoning, bring to a boil and let simmer for a minute.
Mix in the cheese and let it melt into the sauce.
Mix in the lemon juice, parsley, and shrimp and serve over the steaks!
