Beef Tenderloin Sandwiches With Herb Mayonnaise Food

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GRILLED BEEF TENDERLOIN SANDWICHES



Grilled Beef Tenderloin Sandwiches image

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

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 4 servings.

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 418 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 702mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

BEEF TENDERLOIN SANDWICHES WITH HERB MAYONNAISE



Beef Tenderloin Sandwiches with Herb Mayonnaise image

Beef eye of round may be substituted for the beef tenderloin. Follow the same method, roasting 10 minutes more for medium rare (30 to 35 minutes total).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11

1 tablespoon vegetable oil
1 center-cut beef tenderloin (2 pounds), trimmed of excess fat, tied
Coarse salt and freshly ground pepper
8 to 10 cloves Roasted Garlic
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh marjoram
1 baguette, halved horizontally and cut crosswise into 3 pieces
2 cups watercress, preferably baby

Steps:

  • Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Generously season beef with salt and pepper. Add to skillet, and brown on all sides, about 10 minutes total. Transfer skillet to oven.
  • Roast until beef registers 130 for medium-rare, 20 to 25 minutes. Let beef stand for 20 minutes. Cut into 1/4-inch-thick slices.
  • Meanwhile, mash garlic with a fork in a small bowl. Stir in mayonnaise, lemon juice, and herbs. Season with salt and pepper. (Garlic-herb mayonnaise can be stored in the refrigerator for up to 1 day.)
  • Spread 1 tablespoon of the mayonnaise onto each bread slice. Top with beef. Just before serving, add watercress. Season with salt and pepper.

BEEF TENDERLOIN SANDWICHES WITH HERB MAYONNAISE



Beef Tenderloin Sandwiches with Herb Mayonnaise image

These beef sandwiches are wrapped in parchment, tied with baker's twine, and transported in a baking dish that doubles as a serving tray. The watercress is packed separately so that it stays crisp.

Categories     gourmet sandwich recipes     herb mayonnaise     beef tenderloin recipe     roast beef sandwich

Yield 6

Number Of Ingredients 12

1 tbsp. vegetable oil
1 center-cut beef tenderloin
Coarse salt
Freshly ground pepper
8 clove Roasted Garlic
3/4 c. mayonnaise
1 tbsp. fresh lemon juice
2 tbsp. finely chopped fresh flat-leaf parsley
1 tbsp. finely chopped fresh thyme
1 tbsp. finely chopped fresh marjoram
1 baguette
2 c. watercress

Steps:

  • Preheat oven to 425 degrees F. Heat oil in a large ovenproof skillet over medium-high heat. Generously season beef with salt and pepper. Add to skillet, and brown on all sides, about 10 minutes total. Transfer skillet to oven.
  • Roast until beef registers 130 for medium-rare, 20 to 25 minutes. Let beef stand for 20 minutes. Cut into 1/4-inch-thick slices.
  • Meanwhile, mash garlic with a fork in a small bowl. Stir in mayonnaise, lemon juice, and herbs. Season with salt and pepper. (Garlic-herb mayonnaise can be stored in the refrigerator for up to 1 day.)
  • Spread 1 tablespoon of the mayonnaise onto each bread slice. Top with beef. Just before serving, add watercress. Season with salt and pepper. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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