Print Options

Back to Grilled Beef Tenderloin Sandwiches >

Include these items:

Select reviews >

Taste of Home Logo

Grilled Beef Tenderloin Sandwiches

 Grilled Beef Tenderloin Sandwiches
My daughter shared these hearty sandwiches with me, and I think they're a savory melt-in-your-mouth treat. The sweet-sour onions and mushrooms are perfect over the tender beef and lip-smacking garlic mayonnaise. —Ruth Lee of Troy, Ontario
4 ServingsPrep: 15 min. + marinating Cook: 70 min.


  • 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 fat-free mayonnaise
  • 1/4 cup plain yogurt
  • 1 tablespoon olive 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


  • Combine the first four ingredients; rub over meat. Refrigerate for 2
  • hours. Remove papery outer skin from garlic (do not peel or separate

2 of 2

Grilled Beef Tenderloin Sandwiches (continued)

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.
Nutritional Facts: One serving (1 each) equals 418 calories, 15 g fat (4 g saturated fat), 75 mg cholesterol, 702 mg sodium, 40 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now