Seared beef tenderloin with avocado chimichurri, compound butter and roasted fingerling potatoes

Season two beef tenderloins liberally with kosher salt and freshly ground pepper; set aside to rest.

Halve fingerling potatoes lengthwise, toss with a little olive oil, kosher salt and pepper, and roast at 425F for 20 to 25 minutes until colored and fork tender.

In a food processor combine a bunch of parsley without stems, an avocado, the juice of a lime, a clove of garlic, kosher salt and pepper; with the motor running stream in a few tablespoons of olive oil so the sauce emulsifies; scrape down and taste.

Mash a small bunch of finely chopped parsley, a minced clove of garlic and a pinch of kosher salt into a stick of room-temperature unsalted butter.

Heat a generously oiled pan until the oil smokes; sear the steaks two to three minutes per side, optionally basting with butter.

Finish in a 400F oven to an internal temperature of 135F; rest at least 10 minutes under foil.

Spread the sauce, set the steak on it front and centre, top with a dollop of compound butter; add the potatoes, a green salad no taller than the steak, and baby cherry tomatoes; salt and pepper.