Preheat a charbroiler or grill to medium-high heat.
Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook 3 minutes on each side for medium. Set aside.
Spread Chipotle Cream on both sides of rolls. Add a healthy amount of arugula. Place meat on top of greens. Add Chimmi-Churri and Onions. Place roll tops on sandwiches.
Combine sour cream, lemon juice, garlic and chiles in a food processor. Pulse several times (do not overmix). Season to taste.
Rough chop cilantro and parsley to desired thickness (some people like it pureed; I like it chunky). Add to a bowl with oil, oregano, garlic, lemon juice, paprika and chile flakes. Mix well, then add salt and pepper to taste. Let sit at room temperature for about 2 hours to infuse.
Pickled Red Onions:
Stir together vinegar and sugar in a bowl, then add onions. Let sit at room temperature for 15 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.