Here's the penultimate recipe of the week from Robb Walsh's Texas Cowboy Cookbook. This recipe puts the very Texan Dr Pepper to a very Texan use--as a marinade for beef tenderloin. The recipe comes former cattle buyer, cookbook author, and noted Texas restaurateur Grady Spears.
Grady Spears's Dr Pepper Tenderloin
- Beef Tenderloin
- 1 liter Dr Pepper (not diet!)
- 1/2 cup soy sauce
- Juice of 3 lemons
- 1 tablespoon peppercorns
- 1 tablespoon coarse salt
- 3 garlic cloves, crushed
Place the whole tenderloin in the container you will marinate it in. Add a little Dr Pepper and the soy sauce, lemon juice, peppercorns, salt, and garlic; mix well. Add more Dr Pepper to cover. Seal the container; place it in the refrigerator for at least 5 hours or overnight.
Place the marinated tenderloin under a hot broiler or over hot coals on a grill; cook it, turning to brown all sides. It will be rare when it registers 130°F on a meat thermometer, medium-rare at around 135°F, and medium at 140°F. Allow to rest for 15 minutes before carving into serving slices. Serve immediately.