Roasted tenderloin and portobello sandwich

4 servings

Ingredients

Quantity Ingredient
4 smalls Portobello mushrooms; stems removed
Salt; to taste
Freshly-ground black pepper; to taste
2 cups Port wine
½ pounds Beef tenderloin
2 tablespoons Olive oil
½ cup Garlic Aioli; see * Note
4 larges Onion rolls; split in half
4 slices Fontina cheese -; (thin slices)
1 cup Baby arugula; washed, patted dry
Drizzle extra-virgin olive oil
1½ pounds Fried sweet potato chips

Directions

* Note: See the "Garlic Aioli" recipe which is included in this collection.

Preheat the oven to 400 degrees. Season the portobellos with salt and pepper. Place the mushrooms in a small glass baking dish. Pour the wine over the mushrooms. Cover the pan with plastic wrap and refrigerate overnight. Season the meat with 1 tablespoon of olive oil, salt and pepper.

In a hot saute pan, sear the tenderloin for 2 minutes on all sides. Place the pan in the oven and roast for about 6 to 8 minutes for medium-rare.

Remove from the oven and cool completely. Remove the portobellos from the refrigerator and drain. In a large saute pan, heat the remaining olive oil.

When the pan is hot, add the mushroom caps and cook for 2 minutes on each side. Remove the mushrooms from the pan and cool. Slice the mushrooms ¼-inch thick. Slice the tenderloin ¼-inch thick. Spread both sides of the onion rolls with the Garlic Aioli. To build the sandwich, place a fourth of the tenderloin on one half of each roll. Top the beef with a layer of the mushrooms and cheese. In a mixing bowl, toss the lettuce with a drizzle of the extra-virgin olive oil. Season with salt and pepper. Pile the seasoned lettuce on top of the cheese. Top the sandwiches with the remaining halves of bread. Serve the sandwiches with the sweet potato chips. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B40 broadcast 05-22-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

06-04-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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