Red River Ranch™ Angus Beef


Genuinely tender™. Guaranteed.

Marinated Petite Tenders

Servings: 4
Prep Time: 15 minutes
Total Time: 2 hours 35 minutes


  • 3 Red River Ranch Angus petite tenders, about 32 ounces
  • 1 cup dry red wine
  • 2 tablespoons balsamic vinegar
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper


  1. For marinade, stir together wine, vinegar, onions, olive oil, Worcestershire sauce, garlic, salt and pepper in a bowl.
  2. Add tenderloins to marinade. Cover the bowl, and let marinate in refrigerator 2 hours, turning meat once while marinating. Remove tenderloins from marinade, pat dry, and let return to room temperature before grilling.
  3. Preheat grill to medium-high heat. Place tenderloins on grill, and cook 9 to 11 minutes until the beef reaches 145°F on an internal meat thermometer for medium doneness.
  4. Transfer tenderloins to a carving board, and tent loosely with aluminum foil. Let rest 8 to 10 minutes. Slice the steak thinly on the diagonal across the grain, and serve.

Mashed New Potatoes

Servings: 8
Prep Time: 20 minutes
Total Time: 30 minutes


  • 20 medium new potatoes
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sour cream
  • 1 tablespoon butter or margarine
  • ½ teaspoon pepper
  • 1 teaspoon onion salt

Wash potatoes, and cut into cubes. Place in saucepan, and cover with water. Cook over medium heat until tender. Drain, and mash until smooth. Stir in cream cheese, sour cream, butter, pepper and onion salt.

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