June 7, 2018 | REX HILL
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
- Strip rosemary leaves from branches. Reserve branches and mince 2 tbsp of rosemary.
- 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.
- Thread each skewer with 3-4 chunks of beef, leaving room between pieces to allow even browing.
- 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.
- Remove the beef from the skewers and serve in the warm pitas topped with feta.
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