Filet Mignon Sandwich with Onions, Camembert, Fried Egg and Chimichurri

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Chimichurri:

1/3 cup extra-virgin olive oil

3 cloves garlic, smashed and finely chopped 

1 Fresno chile, stemmed, seeded and finely chopped 

1/2 bunch fresh cilantro, leaves finely chopped 

1/2 white onion, finely diced 

1/2 bunch fresh Italian parsley, leaves finely chopped 

Couple stems fresh oregano, leaves finely chopped 

Kosher salt 

1/2 cup distilled white vinegar 

Tomato and Onion Salad:

1 cup red and yellow grape or cherry tomatoes, halved

1/2 red onion, sliced 

High-quality olive oil, for drizzling

Splash red wine vinegar 

Kosher salt 

Couple basil leaves, cut into chiffonade 

Sandwiches:

Extra-virgin olive oil, for sauteing

1 Spanish onion, cut into 1/2-inch slices 

Kosher salt 

Pinch crushed red pepper 

Two 10-ounce filets mignons, each cut into 5 or 6 thin rounds 

4 kaiser rolls 

8 ounces Camembert cheese, cut into 8 slices 

4 large eggs