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