Grilled Beef Tenderloin Sandwiches

Name: Grilled Beef Tenderloin Sandwiches
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings.
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

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

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.

Nutrition 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.

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