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Portabella Tenderloin Sandwich




Source of Recipe


Michele


Recipe Introduction


When you want that extra special sandwich! :)


List of Ingredients




4 small portobello mushrooms, stems removed
Salt
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


Recipe



Preheat the oven to 400 degrees F.
Season the portobellos with salt and pepper. Place the mushrooms in a
small glass baking dish. Pour the wine over the mushrooms. Cover the dish
with plastic wrap and refrigerate overnight.
Season the meat with 1 tablespoon of olive oil, salt and pepper. In a hot
sauti 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 sauti
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:
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
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 The American Egg Board states: "There have been warnings
against consuming raw or lightly cooked eggs on the grounds that the egg
may be contaminated with Salmonella, a bacteria responsible for a type of
food poisoning…Healthy people need to remember that there is a very small
risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell."
Yield: 4 servings
Prep Time: 8 hours 30 minutes
Cook Time: 20 minutes