Roasted Tenderloin and Portobello Sandwich
- 4 small portobello mushrooms, stems removed
- Freshly ground black pepper
- 2 cups port
- 1/2 pound beef tenderloin
- 2 tablespoons olive oil
- 1/2 cup Garlic Aioli, recipe follows
- 4 large onion rolls, split in half
- 4 thin slices of Fontina
- 1 cup baby arugula, washed and patted dry
- Drizzle extra-virgin olive oil
- 1 1/2 pounds fried sweet potato chips
- Garlic Aioli:
- 3 garlic cloves, chopped
- 1 large egg*
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
Preheat the oven to 400 degrees F.
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 1/4-inch thick. Slice the tenderloin 1/4-inch thick. Spread both sides of the onion rolls with the 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.Garlic Aioli:
Combine the garlic, egg, lemon juice, parsley, salt, and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
Yield: about 3/4 cup
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Recipe courtesy Emeril Lagasse 1999