Beef Tenderloin Chimichurri Stacks

• 2 lb beef tenderloin (or meat of choice)
• 16 small gold potatoes (it's more about uniform size and less about weight)
• salt (to taste)
• olive oil (for coating potatoes)

Chimichurri Sauce

• 1 bunch parsley (small)
• ⅓ cup cilantro
• 1-2 fresno chiles
• 3 scallions (white and green part)
• ½ garlic clove (freshly grated)
• 2 tbsp red wine vinegar
• ¼ cup olive oil (+ more for topping)
• salt and pepper (to taste)
• 1 pinch cumin (optional)
• ⅓ cup parm (freshly grated)

1. 1

   Slice your tenderloin into about 12 filets. They should be about 1 inch thick (4-8 oz each).

2. 2

   Gently pound each filet out until each of them are a bit thinner and about the same size.

3. 3

   Place your filets on a wire rack with a baking sheet underneath and salt generously both sides. Refrigerate uncovered for an hour. Then bring it out 30 minutes before cooking.

4. 4

   In a large pot, add water with salt and bring to a boil. Add the potatoes and boil until they easily pierced with a knife, 20-30 minutes. Strain and let them sit in the strainer for 20-30 minutes.

5. 5

   While waiting, make your chimichurri sauce. The instructions are below.

6. 6

   Once your potatoes have rested, gently smash each one with the bottom of a measuring cup. Add olive oil on both sides, as well as a bit of salt.

7. 7

   Preheat your griddle on medium for 5 minutes.

8. 8

   Add some oil to one side of your griddle & add the potatoes. Gently press them with a spatula. Cook on your griddle until crispy on both sides, about 10 minutes.

9. 9

   On the other side, increase the heat to high. Add a bit of oil and add your steaks. Give them a quick hard sear on each side for medium-rare, about 1-2 minutes per side. If you want them cooked more thoroughly, move to a cooler part of the griddle and cook a little longer.

10. 10

    Make 4 beef tenderloin stacks. Each stack will go steak, potato, chimichurri, steak, potato, chimichurri and steak. Top with more chimichurri. Each person gets one stack. Enjoy!

11. 11

    Chimichurri Sauce: Remove the leaves from the parsley and cilantro bunch. Rough chop the parsley, cilantro, fresno and scallions.

12. 12

    To a food processor, add everything you just chopped, vinegar, grated garlic and olive oil. Pulse a few times and add salt and pepper to taste. Optional: Add a SMIDGE of cumin.

13. 13

    Add to a bowl, top with parm and enough olive oil to get the desired consistency.