Category Archives: Steak

Cherry Coke Beef Tenderloin!

In some parts of the south “Coke” is a generic term for any carbonated beverage. In other places it a specific reference to the drink “Cocola” (where one syllable has somehow disappeared). Anyway, for years Cherry Coke as we know it had to be made by taking a coke and adding cherry syrup. Some called it a “Cherry Suicide” or “Coke Suicide”. I had my first Cherry Suicide in the mid sixty’s and loved it (previous post)! Why did it take the folks at Coca Cola until 1982 to develop their own version? I guess they were too busy tweaking the “Classic Coke” recipe?

On Amazon I recently saw a BBQ sauce based on Dr. Pepper and another on A&W Root Beer. Why not a marinade based on Cherry Coke since I need something different to prepare the beef tenderloin which came out the freezer yesterday? to the rescue!!! Some other genius already had the idea! I borrowed and modified the recipe to be like this:

12 Ounces Of Cherry Coke
5 Tablespoons Sesame Oil
1/2 Cup Brown Sugar
1/4 Cup Of Freshly Squeezed Lime Juice
1/2 Cup Soy Sauce
1/8 Cup Teriyaki Sauce
4 Tablespoons Minced Yellow Onion
1 Tablespoon Frank’s Redhot sauce
1/2 Teaspoon Coarse Ground Black Pepper
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder

The tenderloins have been marinading in this potion since last evening. I will fire up the grill at 5:00 PM today, and then let you know how things worked. I really think we are onto something!

I will be trying out two-zone cooking which is described by BBQ Zen master Craig Goldwyn at:

Monday 11/15/2010

The steaks were great. This is a must try recipe!


Leave a comment

Filed under Kingsford, Marinade, Steak, Weber

Best steak I have ever eaten!!!

I had this steak dish at Dean Fearing’s restaurant a few weeks ago. I tried it at home last Monday, searing and then cooking the steaks on my Perfect Flame gas grill for 15-17 minutes. Although Dean does it better, my son Matt and I agree these steaks are beyond awesome for home cooked food! Don’t shorten the time in the marinade! It works better to cut the meat into portion sizes before marinading–more flavor is imparted in each piece.

Maple Black Peppercorn Filet Mignon

Serves 4

1 cup Maple Syrup

2 tablespoons Fresh Cracked Black Pepper

2 cloves Garlic, peeled and finely chopped

1 large Shallot, peeled and finely chopped

1 teaspoon Fresh Sage, finely chopped

1 teaspoon Fresh Thyme, finely chopped

1 teaspoon Red Pepper Flakes

2 pounds Beef Filet trimmed of all fat and silver skin, center-cut

In a small bowl, combine maple, black pepper, garlic, shallot, sage, thyme and red pepper flakes. Stir to combine and pour over the beef filets. Allow the beef filets to soak in this liquid for a minimum of 24 hours. Remove the beef filet from the maple mixture and cut into 8 ounce filets.

Season each filet with salt.

Perfectly pink with crusted, sweet carmelization

Perfectly pink with crusted, sweet carmelization

1 Comment

Filed under grill, Marinade, Steak, Weber