Preheat oven to 400 degrees F (200 degrees C).
Mince Shallot (1); put into small bowl. Mince only 2 cloves of Garlic (4 clove), add to bowl with shallot. Remove Fresh Parsley (0.25 ounce) leaves from stems. Discard stems; set leaves aside.
Put Fingerling Potato (12 ounce) in medium saucepot and fill with enough water to cover potatoes. Place pot over high heat and bring to a boil. Once the water boils, cook for 5 minutes. Drain potatoes. Spread onto the foil lined sheet pan.
Using the back of a spoon, gently smash each potato halfway down. Drizzle the potatoes with 1 teaspoon olive oil until well coated. Sprinkle potatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 15 minutes until browned and crispy. Remove from oven.
Place a medium saute pan over medium high heat. Add one pat of Butter (to taste) to the pan until melted. Add shallot and minced garlic, saute for 1 minute. Rinse bowl for next step.
Add Chard (12 ounce) leaves and stems and gently stir to wilt the greens. Lower the heat to medium and add only 1/2 cup Whipping Cream (1/2 cup). Season with 1/4 teaspoon of salt and let cook for 4 minutes, stirring often until the mixture has thickened.
Stir in Parmesan Cheese (2 tablespoon) and remove from heat until ready to plate. Juice only 1/2 the Lemon (1/2) into a small bowl. Discard seeds and set aside. Add the Horseradish (2 teaspoon), Dijon Mustard (1 package) and Mayonnaise (2 package) to the lemon juice; stir to combine.
Pat dry the Rib Eye Steak (1) with paper towels. Place the medium cast iron skillet or heavy saute pan over high heat. Coat the steak with 1 teaspoon of olive oil. Season both sides of the steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place rib eye into the hot pan and sear for 2 minutes. Turn the steak over, add one pat of Butter (to taste), 4 Fresh Thyme (4) and 2 whole garlic cloves to the pan.
Using a spoon, baste the steak for 2 minutes.
Place pan in oven and cook for 2 to 3 minutes for medium rare. Add or subtract 1 to 2 minutes for more or less doneness.
Remove steak from pan and allow to rest on a plate for 5 minutes.
Slice steak in 10 to 12 pieces per steak, 1/4 inches thick across on the bias. Arrange the chard into several small portions around two plates. Place smashed potatoes over the chard. Swoop the horseradish sauce around the plate between the chard and over the potatoes.
Fan out the sliced steak in a narrow pattern in the center of the plates and garnish with the parsley leaves. Enjoy your elegant meal!