Bring a large pot of salted water to a boil. Cook fusilli pasta according to package directions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Season beef medallions with black pepper and half of the Cajun seasoning.

Add beef to the skillet and sear for 2 to 3 minutes per side until browned. Remove the beef from the skillet and set aside.

Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and cook for 1 minute until fragrant.

Whisk in heavy cream, remaining Cajun seasoning, and Parmesan cheese. Simmer for 3 to 4 minutes until the sauce thickens.

Toss the cooked pasta and seared beef into the creamy sauce. Stir well to coat. Garnish with fresh chopped parsley and serve warm.