1-Gather all ingredients and equipment, including the filet mignon and shrimp. Preheat your oven to 400°F.

2-Pat the steaks dry, then season with 2 teaspoons kosher salt and 1 teaspoon ground black pepper on all sides.

3-Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Sear the steaks for about 2 minutes per side until a crust forms.

4-Add 2 tablespoons unsalted butter, 4 sprigs thyme, and 2 cloves crushed garlic on top of the steaks. Transfer the pan to the oven for 4 to 10 minutes, aiming for 5-6 minutes for medium-rare.

5-While the steaks cook, toss 1 pound jumbo shrimp with 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon kosher salt. Cook in a separate pan for 3 minutes until pink and curled, then set aside.

6-Remove steaks from the oven and let them rest covered for 5-7 minutes to keep juices in.

7-Wipe the skillet clean, melt 1/4 cup unsalted butter, and sauté 4 cloves finely chopped garlic, 1 teaspoon fresh thyme, 1 teaspoon lemon zest, and 1/4 teaspoon ground black pepper briefly.

8-Add 1/2 cup dry white wine and simmer for 2 minutes. Reduce heat to medium-low, stir in 1 cup heavy whipping cream, and let thicken for 4-6 minutes.

9-Mix in 1/2 cup grated parmesan cheese until melted, then add 2 tablespoons fresh lemon juice, the cooked shrimp, and remaining butter until heated through.

10-Garnish with 2 tablespoons chopped fresh parsley and adjust with salt and lemon juice. Serve shrimp on or alongside the rested steaks.