Creamy Mushroom Steak Frites

Pat the steaks dry and season generously with salt and pepper.

Heat avocado oil in a skillet over medium-high heat and 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 the steaks and let them rest; in the same skillet, sauté the diced shallot until softened.

Add the minced garlic and cook until fragrant, then stir in garlic powder, salt, and black pepper, toasting the seasonings briefly.

Add the sliced mushrooms and cook until softened and golden.

Pour in the beef broth and Worcestershire sauce, scraping up browned bits, then stir in heavy cream and crème fraîche.

Simmer until the sauce thickens, then stir in the freshly shredded Parmesan and chopped parsley; adjust seasoning as needed.

Serve the creamy mushroom sauce over the rested steak alongside crispy garlic Parmesan fries.

Toss the fried French fries with Parmesan cheese, garlic and herb butter, chopped parsley, garlic powder, and salt to taste.