Skillet Filet Mignon Board 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 crisp the filet mignon until deeply colored.
3. Add the aromatics with the asparagus and cherry tomatoes; cook until fragrant and just tender.
4. Build the chimichurri sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over roasted potatoes.