Directions (continued)

• cloves). Cut top off of garlic. Brush with 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
• 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.
• Serve warm on bread with garlic mayonnaise, arugula and onion
• mixture. Yield: 4 servings.