REX HILL
 
June 7, 2018 | REX HILL

Rosemary Beef Tenderloin Skewers paired with the REX HILL Willamette Valley Pinot Noir

Rosemary Beef Tenderloin Skewers
Recommended Wine Pairing: REX HILL Willamette Valley Pinot Noir

Ingredients

  • 2 lbs beef tenderloin, cut into 1-inch chunks
  • 8 strong rosemary branches
  • 1 tbsp minced fresh rosemary
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp lemon zest
  • Salt & pepper to taste
  • Warm pita
  • Crumbled feta (I recommend French sheep's milk feta)

Directions

  1. Strip rosemary leaves from branches. Reserve branches and mince 2 tbsp of rosemary.
  2. Combine rosemary with lemon zest, garlic, salt, pepper and olive oil. Stir together in a bowl and add beef. Cover and marinate 4 hours to overnight.
  3. Thread each skewer with 3-4 chunks of beef, leaving room between pieces to allow even browing. 
  4. Heat a heavy-bottomed pan to very hot and place 4 skewers at a time in the pan. Cook about 2 minutes on each side, until medium rare.
  5. Remove the beef from the skewers and serve in the warm pitas topped with feta.

 

 

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The REX HILL Tasting Room will be closed for Memorial Day Weekend starting Saturday, May 25th to Monday, May 27th to allow our staff to spend the holiday with family and friends. We will reopen for regular business hours on Tuesday, May 28th at 10am.

Please join us on Friday, May 24th for our Pre-Memorial Kickoff Party from 5-8pm. Tickets $35 each ($20 for wine club and industry members).

Cheers!