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Grill the filet mignon on high heat, moving once the meat has released itself, for approximately 6 minutes per side. Let rest.
For the chimichurri, combine the parsley, fresh oregano, dried oregano, chives, garlic, capers, crushed red chili, red wine vinegar, lemon juice, and olive oil. Season with sea salt and black pepper.
For the potatoes, add the rosemary, garlic, olive oil, salt, and pepper to a blender. Place the potato halves on a baking sheet, sprinkle with the grated Parmigiano cheese, and toss. Roast at 425°F for approximately 30 minutes.