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Grilled Beef Tenderloin Sandwiches

1 review
Total Time
Prep: 15 min. + marinating Cook: 70 min.

By Taste Of Home Editorial Team

Recipe by Ruth Lee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

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

Test Kitchen Approved

Grilled Beef Tenderloin Sandwiches

Contest Winner
1 review
Prep Time 15 min
Cook Time 1 hour 10 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
Text Ingredients

Directions

  1. Combine the first 4 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 4 ingredients; cook until reduced slightly
  4. Lightly oil 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 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices.
  5. Serve warm on bread with garlic mayonnaise, arugula and onion mixture.

Nutrition Facts

1 sandwich: 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.

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