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Cook the Book: Grady Spears's Dr Pepper Tenderloin

Posted by Ed Levine, May 11, 2007 at 5:00 PM

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
You can't use Diet Dr Pepper because you need to caramelize the sugar.
- serves 4 -

Ingredients2 pounds beef filet (preferably cut from the large end of a whole tenderloin), tied with butcher twine in 1-inch intervals

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

Procedure
1. 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.

2. 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.

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Tags: beef, CTB: Texas Cowboy Cookbook, Dr Pepper, Robb Walsh, Serious Recipes, tenderloins, Texan