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


  • 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)


  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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