Pimento-Crusted Beef Tenderloin with Island Chimichurri

Serves 8 to 10


  • 1⁄4 cup whole black peppercorns
  • 1⁄2 cup allspice berries
  • 4 to 6 pounds tenderloin beef
  • 1 1⁄4 cups olive oil
  • 1⁄2 tablespoon sea salt, plus more for seasoning
  • 4 cloves garlic, minced, plus 1 tablespoon chopped garlic
  • 1 bunch fresh thyme, chopped, plus
  • 2 tablespoons chopped
  • 1 red onion, thickly sliced
  • 6 portobello mushrooms, caps only, sliced
  • 3 bunches scallions
  • drizzle of Scotch bonnet oil, or more to taste

For the Caribbean Chimichurri

  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh cilantro
  • 1⁄2 cup culantro or chadon beni (if not available use 11⁄2 cups cilantro)
  • 1⁄2 cup chopped fresh mint
  • 1⁄4 cup fresh lime juice
  • 1⁄2 teaspoon minced Scotch bonnet
  • 5 cloves garlic, chopped
  • 1 bay leaf
  • 1 tablespoon sea salt
  • 1 1⁄2 cups olive oil
  • 1⁄2 teaspoon brown sugar


1. Place the peppercorns and allspice on the bottom half of a dishcloth. Fold over the top half of the cloth and crush the peppercorns and allspice seeds together by rolling over them with a bottle.

2. Rub the beef with 1 cup of the oil, the salt, the 4 cloves minced garlic and the chopped bunch of thyme, making sure the beef is well salted. Roll the tenderloin in the crushed pepper and allspice mixture to coat and press the pepper and allspice into the surface of the beef. Refrigerate for at least 2 hours.

3. To make the Caribbean chimichurri, in a food processor, combine the parsley, cilantro, culantro, mint, lime juice, Scotch bonnet, garlic, bay leaf, sea salt, oil and brown sugar. Process until well blended.

4. Heat up the grill or a grill pan over high heat. Combine the remaining 1⁄4 cup oil, 2 tablespoons chopped thyme and 1 tablespoon chopped garlic in bowl. Season with salt and add the red onion and mushrooms; mix well. Grill the onions and mushrooms, about 10 minutes total; transfer to a plate and keep warm in the oven.

5. Add the beef to the grill and cook to desired doneness, about 15 minutes for medium. Transfer to a cutting board and let rest before carving. Place the scallions on the grill until marked, about 1 minute.

6. Carve the beef and place on a platter, garnished with the grilled scallions, onions and mushrooms. Drizzle the chimichurri and the Scotch bonnet oil over the beef; serve the remaining chimichurri on the side.


Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman