Dish Your Dishes Here
And if you think a certain dish is "delish", leave a comment for the chef!

Friday, October 31

Dr. Pepper Tenderloin* Rachael Ray

Prep Time: 10 Min. Cook Time: 45 Min.
Serves 4

2 lbs. Beef Fillet (preferably cut from the large end of a whole tenderloin), tied with butcher twine every inch
1 liter Dr. Pepper
1/2 cup Soy Sauce
Juice of 3 lemons (about 3/4 cup)
1 Tbls black peppercorns
1 Tbls coarse salt
3 cloves garlic, crushed

Place the beef in a deep container for marinating. Add 2 cups Dr. Pepper & the remaining ingredients. Mix well. Add more Dr. Pepper to cover. Seal & refrigerate for at least 5 hrs. or overnight.
Preheat outdoor grill to medium. Place beef on the grill, cover the grill. Save the marinade. Or heat a grill pan over medium heat. Add tenderloin & cover loosely with foil.
Cook, turning occasionally. For medium-rare about 45 min. Then let sit 15 min.
Meanwhile, bring marinade to a boil in medium saucepan. Then lower heat & simmer until slightly reduced, 5 minutes. Slice the beef & drizzle with Dr. Pepper marinade.

*Dr. Pepper was invented in Waco, Texas, in 1885, & although no one knows the secret recipe, it always makes for a great marinade.
Don't substitute Diet Dr. Pepper; you need the sugar to caramelize.
Also in picture Iceberg Wedges w/Ranch Dressing

No comments: