Pat the steaks dry and season generously with salt and pepper. Heat avocado oil in a skillet over medium-high heat.
Sear the steaks for 3–5 minutes per side, depending on thickness and desired doneness.
Add butter, rosemary, thyme, and crushed garlic. Baste the steaks with the melted herb butter until cooked to your liking. Remove steaks from the pan and let them rest.
In the same skillet used to cook the steak, sauté the diced shallot until softened. Add the minced garlic and cook until fragrant.
Add 1 tsp of garlic powder, salt, and black pepper, stirring to toast the seasonings briefly. Add the sliced mushrooms and cook until softened and golden.
Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom of the pan. Stir in the heavy cream and crème fraîche.
Simmer until the sauce thickens, then stir in 1/3 cup of freshly shredded Parmesan and 1 tbsp of chopped parsley. Taste and adjust the seasoning as needed.
Toss the fried French fries with 1/4 cup Parmesan cheese, 1 tbsp garlic and herb butter, 1 tbsp chopped parsley, 1 tsp garlic powder, and salt to taste.
Serve the creamy mushroom sauce over your rested steak alongside the crispy garlic Parmesan fries.
Cook it hands-free.
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