Preparation:

Step 1:
Begin by seasoning the 4 beef tenderloin steaks generously with salt and pepper on both sides. Allow the seasoning to penetrate the meat by letting it sit at room temperature for about 10 minutes.

Step 2:
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the tenderloin steaks for 3-4 minutes per side, or until they reach your preferred level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Once seared, remove the steaks from the pan, cover with foil, and allow them to rest.

Step 3:
In a separate pan, melt 4 tbsp of butter over medium heat. Once the butter is fully melted, add the 2 minced garlic cloves. Sauté the garlic for about 1 minute, just until it becomes fragrant and slightly golden.

Step 4:
Add 1/2 lb of shrimp to the pan, cooking until they turn pink. This should take about 2-3 minutes. Be careful not to overcook them as shrimp cook quickly. Afterward, gently fold in 1/2 lb of lump crab meat and continue to cook for another 2 minutes until the crab is warmed through.

Step 5:
Once the seafood is cooked, pour in 1/2 cup of heavy cream, stirring it into the seafood mixture. Slowly add the 1/4 cup of Parmesan cheese, whisking constantly to incorporate it into the sauce. Finally, add 1 tbsp of lemon juice to brighten up the flavors. Allow the sauce to simmer on low heat for an additional 2-3 minutes until it thickens slightly.

Step 6:
To serve, place the seared tenderloin steaks on a plate and generously spoon the decadent seafood mixture over the top. Garnish with freshly chopped parsley for a pop of color and a hint of freshness.