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.



Time Posted: Jun 7, 2018 at 4:03 PM Permalink to Rosemary Beef Tenderloin Skewers paired with the REX HILL Willamette Valley Pinot Noir Permalink

The Tasting Room will be closed on Thursday, November 3rd for our annual hospitality summit. We will reopen on Friday, November 4th from 11am-5pm.


The health and safety of our customers and staff are our primary concern as restrictions on our county are relaxed. We are currently assessing how we will again open to the public in a safe and healthy way and will continue to post updates on our website as our plans solidify.


In the meantime, we are still able to take your calls, answer emails, and pack wine to deliver to your door. To arrange a wine delivery, please reach out to Jamie, our Wine Club Manager at 


Stay well. We look forward to seeing you again before too long for a toast!


The REX HILL team