Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              Small  Portobello mushrooms -- stems removed
                        Salt
                        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                     garlic cloves -- chopped
  1              Large  egg
  1         Tablespoon  freshly squeezed lemon juice
  1         Tablespoon  chopped fresh parsley
     1/2      Teaspoon  salt
  2                     turns freshly ground black pepper
     1/2           Cup  olive oil
  4        Thin Slices  Fontina cheese
  1                Cup  baby arugula -- washed and patted
                        dry
                        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