Ingredients
1 tablespoon brown sugar2 garlic cloves, minced1/2 teaspoon coarsely ground pepper1/4 teaspoon salt1 beef tenderloin roast (1 pound)1 whole garlic bulb1/2 teaspoon canola oil1/4 cup fat-free mayonnaise1/4 cup plain yogurtONION TOPPING:1 tablespoon olive oil1 large sweet onion, thinly sliced1/2 pound sliced fresh mushrooms2 tablespoons balsamic vinegar1-1/2 teaspoons sugar1/8 teaspoon salt1/8 teaspoon pepper4 slices French bread (3/4 inch thick)1 cup fresh arugula
Preparation
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.
