Tenderloin with Chimichurri and Chickpea Fries

Ingredients

• 2-1/2 pounds Beef Tenderloin, trimmed and tied
• 2 tablespoons Kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon brown sugar
• 2 teaspoons ancho chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon ground fennel
• 2 tablespoons avocado oil
• 4 tomatillos, peeled, washed of tacky residue
• 5 anchovy filets
• 4 garlic cloves, roughly chopped
• 1 bunch flat leaf parsley leaves, chopped
• Zest of one lemon
• 2 tablespoons extra virgin olive oil
• 1 tablespoon capers, drained
• 1/2 tsp honey
• Kosher salt and ground black pepper, to taste
• 1 tablespoon avocado oil
• 4 cups water
• 3 garlic cloves, chopped
• 2 tablespoons of unsalted butter
• 2 cups chickpea flour
• 2 ears fresh white corn, shucked, kernels cut off cob
• 1 teaspoon fennel pollen
• 1 teaspoon sea salt
• 1 quart of canola oil, for frying
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 tablespoon white wine vinegar
• Pinch of saffron
• 1/2 cup mayonnaise
• Juice of half a lemon
• 1 teaspoon salt