Dr Pepper Tenderloin Rachael Ray |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is from Rachael Ray. DH will love it! Note the marination time. Ingredients:
2 lbs filet of beef (preferably cut from the large end of a whole tenderloin, tied with butcher twine every inch) |
1 liter dr. pepper cola |
1/2 cup soy sauce |
3 lemons, juice of (about 3/4 cup) |
1 tablespoon black peppercorns |
1 tablespoon coarse salt |
3 garlic cloves, crushed |
Directions:
1. Place the beef in a deep container for marinating. Add 2 cups Dr Pepper and the remaining ingredients and mix well.
2. Add more Dr Pepper to cover. Seal and refrigerate for at least 5 hours or overnight.
3. Preheat an outdoor grill to medium. Place the tenderloin on the grill, reserving the marinade, and cover the grill (or heat a grill pan over medium heat, add the tenderloin and cover loosely with foil).
4. Cook, turning occasionally, until the meat registers 130° on a meat thermometer for medium-rare, about 45 minutes.
5. Transfer to a board to rest for 15 minutes.
6. Meanwhile, bring the reserved marinade to a boil in a medium saucepan, then lower the heat and simmer until slightly reduced, 5 minutes.
7. Slice the beef and drizzle with the Dr Pepper sauce.
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