Grilled Beef Tenderloin Sandwiches

• 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
• 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 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 425u0b0 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
4. , 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
5. 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 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes before cutting into 4 slices.
6. Serve warm on bread with garlic mayonnaise, arugula and onion mixture.

brown sugar, garlic, ground pepper, salt, tenderloin, garlic, canola oil, mayonnaise, plain yogurt, olive oil, sweet onion, mushrooms, balsamic vinegar, sugar, salt, pepper, bread, fresh arugula

Taken from www.tasteofhome.com/recipes/grilled-beef-tenderloin-sandwiches/ (may not work)