Dr Pepper Tenderloin Rachael Ray Recipe Today

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DR PEPPER TENDERLOIN RACHAEL RAY



Dr Pepper Tenderloin Rachael Ray image

Make and share this Dr Pepper Tenderloin Rachael Ray recipe from Food.com.

Provided by dicentra

Categories     Roast Beef

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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 : Calories 788.2, Fat 54, SaturatedFat 21.4, Cholesterol 159.3, Sodium 3907.1, Carbohydrate 30.2, Fiber 0.5, Sugar 24.4, Protein 44.9

PEPPER CRUSTED TENDERLOIN WITH MUSHROOM CREAM AND ROAST ASPARAGUS



Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 2 servings

Number Of Ingredients 10

3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well)
Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons
Salt
4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 pound total
4 teaspoons coarse black pepper, a rounded palm full
2 tablespoons butter
6 white mushroom caps, very thinly sliced
1/4 cup cognac or brandy, eyeball it
3/4 cup cream, eyeball it
Chopped parsley leaves or chives, for garnish

Steps:

  • Preheat oven to 425 degrees F.
  • Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green.
  • Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.
  • While the meat cooks, heat a small skillet over medium flame and melt then butter. Add mushrooms and lightly saute them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes.
  • Spoon sauce over meat and serve with asparagus alongside.

ROASTED BEEF TENDERLOIN WITH ROASTED PEPPER AND BLACK OLIVE SAUCE



Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin -- ask the butcher to give you 2 pieces for use in a Chateaubriand recipe
Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce
Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)
5 whole roasted red peppers, coarsely chopped, well drained and pat dry
2 cloves garlic, popped from skin
Handful flat-leaf parsley
1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well
Salt and pepper
Crusty bread, sliced

Steps:

  • Preheat oven as high as it goes, 500 degrees F.
  • Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.
  • Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
  • Thinly slice meat against grain and serve with crusty bread and sauce.

Nutrition Facts : Calories 538, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 848 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 39 grams, Sugar 5 grams

STUFFED PEPPER STOUP - RACHAEL RAY



Stuffed Pepper Stoup - Rachael Ray image

Make and share this Stuffed Pepper Stoup - Rachael Ray recipe from Food.com.

Provided by shawnajean

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 lbs ground sirloin
salt and black pepper
1/2 teaspoon allspice (eyeball it)
4 garlic cloves, chopped
1 large onion, cut into bite-sized pieces
3 green bell peppers, seeded and cut into bite-sized pieces
1 bay leaf
1 quart chicken stock
1 (28 ounce) can crushed tomatoes
1 cup orzo pasta
12 -15 basil leaves, shredded
grated parmigiano-reggiano cheese, to pass at table

Steps:

  • Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender.
  • Stir in stock and tomatoes and bring to a boil.
  • Add pasta and cook to al dente, 7-8 minutes.
  • Turn off heat and fold in the basil.
  • Serve in shallow bowls with grated cheese on top.

Nutrition Facts : Calories 704.5, Fat 28.1, SaturatedFat 8.9, Cholesterol 117.8, Sodium 725.1, Carbohydrate 63.3, Fiber 7.5, Sugar 8.7, Protein 50.4

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DR PEPPER TENDERLOIN - RACHAEL RAY IN SEASON

From rachaelraymag.com
  • 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 degrees . 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.


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