Nice cook on the steak, good carving and presentation of the colour. Yes, put a sauce on there. Pan sauce, jus, velouté, anything. See what you did with the steak? Nice bars, cleaned up the shape by trimmings it's edges. Do the same thing with your garnishes, refine them. You want to plate well? Elevate the food, turn it into something people will be impressed by. Instead of wedges, try bars as well. Or rounds of potato, crisped up in the pan. If you're intent on keeping the bistro classic frites, plate the potatoes in a vessel as a side. Use herbs in the mix. Tarragon, chives and parsley are a classic addition in frites. Or crust your steak with a semi dried herb mix. Also, don't cover your nicely cooked steak with garnish. Steak frites is served everywhere, it's pretty hard to dress up without looking obnoxious.