Grilled Beef Tenderloin Sandwiches |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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 meat 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.
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