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Grilled Rosemary Marinated Shoulder Tenderloin of Beef with Charred Tomato Salsa and Chimichurri Sauce

(recipe, Williamsburg Farmers Market)


Chef Rhys Lewis, Chef Keith Nickerson and Chef Justin Addison of The Williamsburg Lodge presented this dish at the Chef's Tent at the Market on June 10, 2010.


  2. 1 &½ lbs Beef Shoulder Tenderloin
  3. 3 Sprigs Fresh Rosemary, stemmed and chopped fine
  4. 3 Sprigs Fresh Thyme, stemmed and chopped fine
  5. 3 Sprigs Fresh Mint, stemmed and chopped fine
  6. 4 Cloves of Garlic, Peeled chopped fine
  7. ¼ cup olive Oil
  8. Kosher Salt & Pepper
  10. 2 Beefsteak Tomatoes
  11. 1 Yellow tomatoes
  12. 1 Anaheim Chili-fresh
  13. ¼ cup olive oil
  14. 1 Jalapeño, seeded and chopped fine
  15. ¼ Spanish onion, peeled and diced fine
  16. ¼ Bunch Cilantro, stemmed and chopped fine
  17. 1 Lime, squeezed for juice
  18. 1 tsp. Turbinado sugar
  19. Kosher Salt to taste
  21. ½ cup Cilantro Leaves- stems removed
  22. ½ cup Packed Italian Parsley- Stemmed
  23. 6 Cloves Garlic
  24. 1 Jalapeno–Seeded
  25. 1 Tbsp. -Dry Oregano
  26. ½ cup White Vinegar
  27. ½ cup Olive Oil
  28. 1 Tbsp. Kosher Salt


  1. BEEF: Combine the rosemary, thyme, mint garlic and olive oil to create a marinade.
  2. Marinate the Beef in the marinade, season it with salt and reserve it chilled until needed.
  3. Flash grill the beef on a preheated grill until the beef reaches the desired doneness, and reserve it in a warm place to allow the meat to rest for 15 minutes.
  4. Serve it with the Charred Tomato Salsa and the Chimichurri sauce.
  5. SALSA: Cut the tomatoes in half and toss lightly in olive oil.
  6. Place on a preheated grill and grill until the skins of the tomatoes are charred.
  7. Toss the Anaheim Chili in olive oil and char on the broiler until the skin is charred, cover and peel and remove the seeds, dice finely.
  8. Peel the tomatoes and dice finely.
  9. Combine the tomatoes, Anaheim chili, jalapeno, Spanish onion, Cilantro,
  10. Lime juice, and Turbinado sugar, and blend lightly.
  11. Season with Kosher salt and serve chilled.
  12. SAUCE: Combine the cilantro, parsley, jalapeno, and garlic in a Robot Coupe and chop 1-2 minutes.
  13. Add the Olive oil, dry oregano and kosher salt and chop and additional minute.
  14. Add the vinegar and pulse to incorporate.
  15. Reserve chilled and serve with grilled meat.