Roasted Tenderloin And Portobello Sandwich
Grrrrrgh!
Course : Sandwiches
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 Small Portobello mushrooms -- stems removed
1/4 Teaspoon Salt
1/4 Teaspoon Freshly ground black pepper
2 Cups port wine
1/2 Pound beef tenderloin
2 Tablespoons olive oil
1/2 Cup Garlic Aioli -- recipe follows
4 Large onion rolls -- split in half
3 cloves garlic
1 Large egg
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon chopped fresh parsley
1/2 Teaspoon salt
1/4 Teaspoon freshly ground black pepper
1/2 Cup olive oil
4 slices Fontina cheese
1 Cup baby arugula -- washed and patted dry
1 Teaspoon Drizzle extra-virgin olive oil
1 1/2 Pounds fried sweet potato chips
 

Preparation:

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 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 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."

 

Nutritional Information:

4494 Calories (kcal); 329g Total Fat; (73% calories from fat); 170g Protein; 96g Carbohydrate; 849mg Cholesterol; 4734mg Sodium