In a small bowl, mix the softened butter with chopped oregano, salt, and pepper. Set aside.

Preheat your grill to high heat. Season the entrecôte steaks generously with salt and pepper. Place them on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. In the last minute of cooking, place a dollop of the oregano butter on each steak to melt.

Preheat your oven to 220°C (425°F). In a large bowl, toss the potato wedges with olive oil, minced garlic, grated Parmesan, dried oregano, and salt until well coated.

Spread the wedges in a single layer on a baking sheet lined with parchment paper. Bake for 30-35 minutes, turning halfway through, until golden and crispy. Garnish with chopped fresh parsley before serving.

In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are softened and browned, about 5-7 minutes. Add minced garlic and sauté for an additional minute until fragrant.

Pour in the heavy cream and broth, stirring well. Allow the sauce to simmer for 5-10 minutes, or until it thickens slightly. Season with salt and pepper to taste. Remove from heat and garnish with fresh parsley.

Plate the grilled entrecôte steaks alongside the garlic-Parmesan wedge fries. Drizzle the creamy wild mushroom sauce over the steaks or serve it on the side. Enjoy your delicious meal!