• 4servings
  • 85minutes
  • 418calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon brown sugar

  2. 2 garlic cloves, minced

  3. 1/2 teaspoon coarsely ground pepper

  4. 1/4 teaspoon salt

  5. 1 beef tenderloin roast (1 pound)

  6. 1 whole garlic bulb

  7. 1/2 teaspoon canola oil

  8. 1/4 cup fat-free mayonnaise

  9. 1/4 cup plain yogurt


  11. 1 tablespoon olive oil

  12. 1 large sweet onion, thinly sliced

  13. 1/2 pound sliced fresh mushrooms

  14. 2 tablespoons balsamic vinegar

  15. 1-1/2 teaspoons sugar

  16. 1/8 teaspoon salt

  17. 1/8 teaspoon pepper

  18. 4 slices French bread (3/4 inch thick)

  19. 1 cup fresh arugula

Instructions Jump to Ingredients ↑

  1. Grilled Beef Tenderloin Sandwiches Recipe photo by Taste of Home Combine the first four ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil.

  2. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill.

  3. In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next four ingredients; cook until reduced slightly Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before cutting into 4 slices.

  4. Serve warm on bread with garlic mayonnaise, arugula and onion mixture. Yield: 4 servings.


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