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Ingredients

• 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
• 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 of Fontina cheese
• 1 cup baby arugula, washed and patted dry
• Drizzle extra-virgin olive oil
• 1 1/2 pounds fried sweet potato chips

Description

Roasted Tenderloin And Portobello Sandwich

Emerils