Preheat your oven to 425°F (220°C). Wash and peel the russet potatoes. Cut them into crinkle fries using a crinkle cutter or knife.

In a large bowl, toss the crinkle fries with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Spread the seasoned fries on a baking sheet lined with parchment paper in a single layer.

Bake for 25-30 minutes or until golden brown and crispy, flipping halfway through.

While the fries are baking, season the filet mignon steaks with salt, pepper, and Cajun seasoning on both sides. In a large skillet over medium-high heat, melt 2 tablespoons of butter.

Once hot, add the filet mignon steaks. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. In the last minute of cooking, add the minced garlic and remaining butter to the skillet, basting the steaks with the melted butter.

Remove the steaks from the skillet and let them rest for 5 minutes.

In the same skillet, add 2 tablespoons of butter and heat over medium heat. Once melted, whisk in the flour and cook for about 1 minute until golden.

Gradually whisk in the beef broth and minced garlic. Continue to whisk until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.

Plate the Cajun-butter filet mignon alongside a generous serving of zesty seasoned crinkle fries. Drizzle the velvety garlic gravy over the steak and garnish with chopped parsley.