Beef Tenderloin Chimichurri Stacks

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

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.

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.

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

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.

Preheat your griddle on medium for 5 minutes.

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.

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.

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!

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

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.

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