First Step: PREPARE THE FILET MIGNON

1. Bring Steaks to Room Temperature: Remove the filet mignon steaks from the refrigerator about 20-30 minutes before cooking to allow them to come to room temperature. This helps them cook more evenly.
2. Season the Steaks: Generously season the steaks with salt and pepper on both sides. You can also add a sprinkle of fresh thyme or other herbs if desired.
3. Sear the Steaks: Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the steaks to the pan. Sear them for about 3-4 minutes on each side for medium-rare, or longer if you prefer your steaks cooked more.
   • For medium-rare: Cook the steak for 3-4 minutes on each side.
   • For medium: Cook the steak for 4-5 minutes on each side.
   • For well-done: Cook the steak for 6-7 minutes on each side.
4. Finish the Steaks: Once the steaks are seared to your desired doneness, reduce the heat to medium-low. Add the butter to the pan and melt it, basting the steaks with the butter for another 1-2 minutes. Remove the steaks from the skillet and set them aside to rest. This allows the juices to redistribute and ensures a tender steak.

Second Step: COOK THE SHRIMP

1. Cook the Shrimp: In the same skillet used for the steaks, add the olive oil and heat over medium-high. Once the oil is hot, add the shrimp in a single layer. Cook the shrimp for 1-2 minutes on each side until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
2. Remove the Shrimp: Once the shrimp are cooked, remove them from the skillet and set them aside on a plate. Leave any remaining oil and juices in the pan, as they will contribute to the flavor of the cream sauce.

Third Step: MAKE THE SHRIMP CREAM SAUCE

1. Sauté the Garlic: In the same skillet, add the butter and cook over medium heat. Once the butter is melted, add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
2. Deglaze the Pan: Add the dry white wine to the skillet and use a wooden spoon to scrape up any brown bits left in the pan from cooking the steak and shrimp. This step adds depth of flavor to the sauce.
3. Add Cream and Chicken Broth: Stir in the heavy cream and chicken broth. Bring the mixture to a simmer, allowing it to cook for 3-5 minutes, or until it begins to thicken slightly.
4. Add Mustard and Season: Stir in the Dijon mustard, and season the sauce with salt and pepper to taste. Let it simmer for an additional 2-3 minutes, allowing the flavors to meld together.
5. Return Shrimp to the Sauce: Add the cooked shrimp back into the sauce and stir to coat them with the creamy mixture. Let them warm up for a couple of minutes.
6. Finish the Sauce: Stir in the chopped parsley for a touch of color and freshness.

Fourth Step: ASSEMBLE AND SERVE

1. Plate the Filet Mignon: Place each cooked filet mignon steak on a serving plate. Make sure to cut off any excess fat from the edges of the steak for a cleaner presentation.
2. Top with Shrimp Cream Sauce: Spoon the shrimp and cream sauce over each filet mignon, ensuring each steak is generously covered.
3. Garnish and Serve: Garnish with additional fresh parsley, a sprig of thyme or rosemary, and a wedge of lemon for added brightness. Serve immediately while the dish is hot.