Grilled Filet Mignon au Poivre with Chimichurri

How to make it

1. Pat the filet mignon dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a cast-iron skillet over medium-high and griddle the filet mignon until deeply colored.
3. Add the aromatics with the fingerling potatoes and cremini mushrooms; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.