Preparation / Directions:
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."
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