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 deviened
4 cloves garlic, chopped
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, seasoned with
cajun seasoning to taste, 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!