Red River Ranch™ Angus Beef

 

Genuinely tender™. Guaranteed.

Caribbean Crusted Butt Tenderloin

Serving: 8
Total Time: 4 hours 45 minutes

Ingredients

  • 2 Red River Ranch Angus beef butt tenderloins, about 2 pounds each
  • ¼ cup olive oil
  • 2 tablespoons ground cumin
  • 8 garlic cloves, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons cilantro, coarsely chopped
  • ¼ teaspoon coarsely ground black pepper
  • ¼ teaspoon kosher salt

Instructions

  1. Place oil, cumin, garlic, lime juice, cilantro and pepper in a food processor, and process to a smooth paste.
  2. Place the tenderloins in a large shallow baking dish or pan. Rub all marinade paste over tenderloins. Cover, and refrigerate 4 hours or overnight.
  3. Preheat grill to medium-high heat. Remove tenderloins from the dish. Do not wipe off excess marinade. Season with salt.
  4. Grill 20 minutes or until the meat reaches 135°F on an internal meat thermometer for medium-rare doneness.
  5. Remove from grill, and let rest 10 minutes. Slice on the bias, ½-inch thick, and arrange on a serving platter.
  6. Serve with Roasted New Potatoes and Broccoli (recipe below).

Roasted New Potatoes and Broccoli

Servings: 8
Prep Time: 15 minutes
Total Time: 40 minutes

Ingredients

  • 12 new potatoes, washed and quartered
  • 2 tablespoons olive oil
  • ½ tablespoon ground cumin
  • 1 broccoli crown, cut into florets
  • 1 tablespoon lime juice

Instructions

  1. Preheat oven to 400°F.
  2. Place potatoes in a 13 x 9-inch roasting pan, and sprinkle with olive oil. Roast 20 minutes, turning the potatoes a few times during roasting. Remove from oven, and sprinkle with cumin.
  3. In a saucepan with a small amount of water, steam broccoli 5 minutes. Remove from pan, and add lime juice to broccoli. Combine broccoli and potatoes in large bowl, and toss together.

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