Ingredients:
- 2 lbs filet of beef ( preferably cut from the large end of a whole tenderloin , tied with butcher twine every inch)
Directions:
- Place the beef in a deep container for marinating. Add 2 cups Dr Pepper and the remaining ingredients and mix well.
- Add more Dr Pepper to cover. Seal and refrigerate for at least 5 hours or overnight.
- 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).
- Cook, turning occasionally, until the meat registers 130° on a meat thermometer for medium-rare, about 45 minutes.
- Transfer to a board to rest for 15 minutes.
- Meanwhile, bring the reserved marinade to a boil in a medium saucepan, then lower the heat and simmer until slightly reduced, 5 minutes.
- Slice the beef and drizzle with the Dr Pepper sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 630.22 Kcal (2639 kJ) | ||
| Calories from fat | 345.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.35g | 59% | |
|---|---|---|---|
| Cholesterol | 194.38mg | 65% | |
| Sodium | 4002.57mg | 167% | |
| Potassium | 989.11mg | 21% | |
| Total Carbs | 8.88g | 3% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 65.75g | 131% | |
| Vitamin C | 21.8mg | 36% | |
| Iron | 8mg | 44% | |
| Calcium | 42.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 146.28 Kcal (612 kJ) | ||
| Calories from fat | 80.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.9g | 59% | |
|---|---|---|---|
| Cholesterol | 45.12mg | 65% | |
| Sodium | 929.06mg | 167% | |
| Potassium | 229.59mg | 21% | |
| Total Carbs | 2.06g | 3% | |
| Sugars | 0.46g | 8% | |
| Dietary Fiber | 0.37g | 6% | |
| Protein | 15.26g | 131% | |
| Vitamin C | 5.1mg | 36% | |
| Iron | 1.8mg | 44% | |
| Calcium | 9.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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