Dr Pepper Tenderloin Rachael Ray

• 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

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 130u0b0 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.

filet of beef, dr pepper, soy sauce, lemons, black peppercorns, coarse salt, garlic

Taken from www.food.com/recipe/dr-pepper-tenderloin-rachael-ray-225679 (may not work)