For the Compound Butter for the steaks-
1 stick unsalted butter, softened
1 tablespoon fresh parsley, minced
1 teaspoon lemon zest, minced
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt

Combine all ingredients until incorporated. Roll in waxed paper; chill until firm.

For Lime Crema for the potatoes-
¼ cup Mexican crema or sour cream
1 tablespoon lime juice
Pinch of salt

Whisk all ingredients together and chill.

For the Chipotle Mashed Potatoes-
1 pound Yukon gold potatoes, peeled, quartered
1/3 cup lowfat buttermilk
2 tablespoons scallions, thinly sliced
1 tablespoon unsalted butter
2 teaspoons chipotle chiles in adobo, minced
Salt to taste

Boil potatoes in salted water in saucepan over high heat for 15 minutes, or until tender. Drain, return potatoes to the pan, and dry briefly over medium heat. Off heat, mash potatoes to desired consistency, then add buttermilk, scallions, butter, chiles, and salt. Keep warm over very low heat.

For the Steaks-
2 teaspoons brown sugar
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon black pepper
4 2-ounce beef tenderloin filets

Combine brown sugar, salt, paprika, chili powder and black pepper in a bowl; coat filets on both sides with the spice rub. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat, add steaks and sauté 2-3 minutes per side for medium-rare, or to desired doneness. Remove from pan; keep warm.

For the Spinach-
1 tablespoon olive oil
½ cup grape tomatoes
8 cups fresh spinach leaves

Heat the olive oil over medium-high heat in a sauté pan. Add grape tomatoes and sauté 1 minute, or until blistered. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

To assemble, divide potatoes between two serving plates and top with some of the lime crema. Arrange spinach and tomatoes on the potatoes, then layer the steaks on top. Top each steak with 1 teaspoon compound butter. Serve immediately.