Dr Pepper Tenderloin Rachael Ray - cooking recipe

Ingredients

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

Preparation

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\u00b0 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.