Preheat your oven to 425°F (220°C).

In a large bowl, toss the shoestring fries with olive oil, minced garlic, and salt until evenly coated.

Spread the fries in a single layer on a baking sheet lined with parchment paper.

Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy. Remove from the oven and immediately sprinkle with grated Parmesan cheese and chopped parsley. Set aside.

Season both sides of the ribeye steaks generously with salt and freshly cracked black pepper.

In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and bubbly.

Add the rosemary sprigs to the skillet, allowing them to infuse the butter.

Place the ribeye steaks in the skillet and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Baste the steaks with the butter and rosemary for added flavor. Remove the steaks from the skillet and let them rest for 5 minutes.

In the same skillet, add olive oil and sauté the chopped shallot over medium heat until soft and translucent.

Pour in the beef broth and scrape any browned bits from the bottom of the skillet. Bring to a simmer and let reduce for about 5 minutes.

Stir in the Dijon mustard and whole black peppercorns, then add the heavy cream. Cook for an additional 2-3 minutes until the sauce thickens slightly. Season with salt to taste.

Slice the ribeye steaks against the grain and arrange them on plates. Drizzle the rich brown peppercorn sauce over the steaks. Serve alongside the garlic-Parmesan shoestring fries.