Prepare the steaks by patting them dry with paper towels. Brush with olive oil and season both sides with salt and black pepper.

Cook the steaks in a hot cast iron skillet for about 4-5 minutes on each side until browned and at desired doneness. Let them rest for 5-10 minutes.

Melt butter in the skillet and add shrimp, seasoning with salt and pepper. Cook until shrimp turn pink and opaque, then remove from the pan.

Deglaze the skillet with chicken broth, then add remaining broth and heavy cream. Bring to a simmer and stir in Boursin cheese and Dijon mustard.

Add the sautéed shrimp back into the sauce and stir gently to coat. If desired, sprinkle with parsley.

Plate the rested steaks and spoon the creamy shrimp sauce over the top and serve.