Fillet Mignon with Spicy Shrimp and Scalloped Baby Potatoes

Bring enough water to a boil in a saucepan to cover the green beans. Once boiling, reduce the heat and cook the green beans until they are slightly soft, then drain them and set aside.

For the Scalloped Potatoes:

Pat the sliced potatoes dry and season them with salt and pepper.

In a skillet, heat butter over medium-high heat until it foams. Add the potatoes and sauté them. Drizzle in olive oil and continue cooking.

Pour in 3/4 of the heavy cream and continue stirring. Once the mixture begins to thicken, reduce the heat to medium and add the white wine. Stir again, then lower the heat to a simmer.

For the Shrimp and Steak:

Pat the shrimp and steaks dry with paper towels. In a bowl, combine the shrimp seasoning ingredients (1 tsp salt, 1 tsp pepper, 2 tbsp Cajun seasoning, 2 tbsp smoked paprika) and stir until evenly mixed. Season the steaks with salt and pepper.

Heat two skillets over medium-high heat. Once hot, add butter to one skillet and olive oil to the other.

In the skillet with butter, add the shrimp and cook for about three minutes, then flip them. At the same time, place the fillets and garlic in the other skillet and sear for the same duration, then flip them. Add butter to the skillet with the fillets to baste them.

Continue cooking the shrimp until they are nicely pink and seasoned. Add the cooked shrimp to the scalloped potatoes, along with the green beans. Pour in the remaining heavy cream and stir everything together.

Once the fillets are seared to your desired doneness (after flipping, cook for about 2 minutes for rare, 3 minutes for medium-rare, 4 minutes for medium, etc.), remove them from the skillet and let them rest for an equal amount of time.

To serve, scoop the shrimp and potatoes onto a plate. Add the green beans (aim for roughly 5 shrimp and green beans per plate). Squeeze lemon juice over the shrimp and potatoes. Slice each fillet in half and arrange on the plate. Garnish with mint.