Mix together in a medium sized bowl, parsley, garlic, oregano, red pepper flakes, olive oil, vinegar and salt. Mix well and set aside.
In a small mixing bowl, add mayo, chives, lemon zest, lemon juice, salt and pepper. Mix well and set aside in fridge.
In a pot, over medium high heat, add your frying oil. Once it reaches 360f, add your cut fries. Cook for about 3 minutes, or until deeply golden brown and crispy. Remove to a sheet pan lined with a paper towel and season generously with salt. Set aside.
Season your fillet mignon generously with salt and pepper. Set a frying pan over medium high heat, once ripping hot, add avocado oil. When lightly smoking, lay in your steaks, press firmly into the pan and cook for 2-3 minutes or until a beautiful crust forms. Then flip and cook for another 2-3 minutes. Remove to a sheet pan. Wipe your pan if needed, then add your unsalted butter. Once melted, add your thyme rosemary and garlic. Turn down the heat to medium, return your steaks to the pan and baste until medium rare. Remove to a sheet pan and let rest for at least 10 minutes.
On a toasted ciabatta roll, add your chive lemon mayo and spread it edge to edge. Then add some of your sliced, fillet mignon, a generous pile of shoestring French fries and a drizzle of chimichurri. Cut in half and enjoy!
