Grilled Beef Tenderloin Sandwiches Recipe

5 1 2
Grilled Beef Tenderloin Sandwiches Recipe
Grilled Beef Tenderloin Sandwiches Recipe photo by Taste of Home
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Grilled Beef Tenderloin Sandwiches Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 70 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 70 min.

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 fat-free mayonnaise
  • 1/4 cup plain yogurt
  • ONION TOPPING:
  • 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

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

Nutritional Facts

1 each: 418 calories, 15g fat (4g saturated fat), 75mg cholesterol, 702mg sodium, 40g carbohydrate (11g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

  • 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
  • ONION TOPPING:
  • 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
  1. 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
  4. 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 thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before cutting into 4 slices.
  5. Serve warm on bread with garlic mayonnaise, arugula and onion mixture. Yield: 4 servings.
Originally published as Grilled Beef Tenderloin Sandwiches in Light & Tasty February/March 2005, p39

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Fairy1004 User ID: 6525547 112657
Reviewed May. 5, 2012

"My husband and I both thought it was delicious!!"

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