Pat the beef medallions and shrimp dry with paper towels. Season both generously with salt and black pepper.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large cast-iron skillet over medium-high heat. Once hot, sear the beef medallions for 3-4 minutes per side until browned and cooked to your desired doneness. Remove the steak to a plate and cover loosely with foil to rest.

In the same skillet, add the remaining butter. Add the shrimp and sear for 1-2 minutes per side until pink and opaque. Remove the shrimp and set aside with the steak.

Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese until melted and the sauce thickens slightly.

Return the shrimp to the pan to coat in the sauce. Serve the beef medallions topped with the creamy shrimp and sauce. Garnish with fresh parsley.