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
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
Heat the oil during a large skillet over medium-high heat, add the steaks and sear until lightly browned on each side and cooked to the specified level of doneness, before setting aside.
Reduce the warmth to medium, add the butter and let it melt before adding the shrimp and cooking until just pink on each side , about 1-2 minutes per side, and put aside .
Add the garlic and cook until fragrant, a few minute.
Add the broth and deglaze the pan by scraping up any brown bits from rock bottom with a wooden spoon because the broth sizzles.
Add the cream, mix within the dijon mustard and cajun seasoning, bring back a boil and let simmer for a moment .
Mix within the cheese and let it melt into the sauce.
Mix within the juice , parsley and shrimp and serve over the steaks!
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