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 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.
- 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 4 ingredients; cook until reduced slightly
- 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.
- Serve warm on bread with garlic mayonnaise, arugula and onion mixture.
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