Dean's Delight Recipe

Pat dry the beef tenderloin (prime center-cut). Season generously with salt and black pepper on all sides.

Heat a heavy skillet over high heat with 1 tablespoon olive oil until shimmering. Sear the beef on all sides, about 2-3 minutes per side, until a deep brown crust forms. Transfer to a preheated oven at 400°F (200°C) and roast for 6-8 minutes for medium-rare (internal 130-135°F). Remove from oven and rest 5-10 minutes before slicing into medallions.

Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of cooking water, then drain.

In a separate skillet, melt 1 tablespoon butter over medium-high heat. Add minced garlic (from 4 cloves) and sauté 30-60 seconds until fragrant. Sprinkle in Cajun seasoning and add gulf shrimp. Sauté until pink and opaque, about 2-3 minutes. Remove shrimp from skillet and set aside.

In the same skillet, melt the remaining 2 tablespoons butter. Pour in heavy cream and simmer 3-4 minutes, whisking to combine. Gradually whisk in grated Parmesan cheese until smooth. Stir in Cajun seasoning; season with salt and pepper to taste. If the sauce thickens too much, loosen with a splash of the reserved pasta water.

Return the shrimp to the sauce and warm through. Slice the rested beef tenderloin into medallions.

Toss the drained pasta with the Cajun Alfredo sauce until well coated. Plate by layering pasta, then top with beef medallions and shrimp. Garnish with chopped parsley and additional Parmesan if desired; serve immediately.