Grilled Beef Tenderloin Sandwiches Recipe

Ingredients

• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 1 beef tenderloin roast (1 pound)
• 1 whole garlic bulb
• 1/2 teaspoon canola oil
• 1/4 cup each fat-free mayonnaise and plain yogurt
• ONION TOPPING:
• 1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
• 1 large sweet onion, thinly sliced
• 1/2 pound sliced fresh mushrooms
• 2 tablespoons balsamic vinegar
• 1-1/2 teaspoons sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 slices French bread (3/4 inch thick)
• 1 cup fresh arugula

Directions

• 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 canola oil. 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.
• 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
• Coat grill rack with cooking spray before starting the grill. Grill beef, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness. Let stand for 10 minutes before cutting into 4 slices.
• Serve warm on bread with garlic mayonnaise, arugula and onion mixture. Yield: 4 servings.

Grilled Beef Tenderloin Sandwiches published in Light & Tasty February/March 2005, p39