Prepare the steaks (seasonings) and the shrimp (seasonings) ahead of time and place in the refrigerator while preparing the side dishes.
Heat the oil in a skillet over medium-high heat. Add the steaks and sear for 3-4 minutes (depending on thickness and desired level of doneness). Sear the other side of the steak, one minute less.
Remove the steak from the pan and set aside on a warm plate. Reduce the heat to medium, add the butter to the same pan and melt.
Add the shrimp to the pan and saut on both sides until slightly pink. Remove from the pan and set aside. Increase the heat to medium-high again.
Add the garlic and the pepper flakes to the pan and heat this for less than a minute. Add the broth (or wine) and deglaze the pan. While heating, scrape the pan bottom (brown bits) with a spoon.
Add the cream and mix lightly. Add the mustard and seasonings and bring to a slight boil. Reduce the heat to low and simmer for one minute.
While simmering, add back in the shrimp along with the lemon juice and parsley. Heat the sauce for another minute. Mix lightly.
Serve the sauce over the plated steaks and enjoy.
Also, served over a tilapia fish filet on a bed of couscous.
