Preheat your oven to 425°F (220°C). In a large bowl, toss the cut potatoes with olive oil, garlic powder, salt, and pepper until evenly coated. Spread the fries in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. In the last 5 minutes of baking, sprinkle the grated Parmesan cheese over the fries and continue to bake until melted.

While the fries are baking, season the filet mignon steaks with the hickory rub, ensuring they are evenly coated. Let them sit at room temperature for about 15 minutes.

Heat a skillet over medium-high heat. Add a splash of olive oil and sear the filet mignon for 4-5 minutes on each side for medium-rare, adjusting cooking time to your desired doneness. Remove from the skillet and let rest for 5 minutes.

In the same skillet, add the butter and let it melt. Add the sliced mushrooms and sauté for about 5 minutes until they are browned. Stir in the minced garlic and cook for an additional minute. Pour in the heavy cream and add the dried thyme. Simmer for 3-4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Slice the rested filet mignon and place it on a plate. Drizzle the savory mushroom sauce over the top. Serve the garlic-Parmesan fries on the side, garnished with chopped parsley.