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1
Preheat the oven to 400 degrees F. Season the portobellos with salt and pepper.
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2
Place the mushrooms in a small glass baking dish.
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3
Pour the wine over the mushrooms.
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4
Cover the pan with plastic wrap and refrigerate overnight.
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5
Season the meat with 1 tablespoon of olive oil, salt and pepper.
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6
In a hot saute pan, sear the tenderloin for 2 minutes on all sides.
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7
Place the pan in the oven and roast for about 6 to 8 minutes for medium rare.
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8
Remove from the oven and cool completely.
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9
Remove the portobellos from the refrigerator and drain.
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10
In a large saute pan, heat the remaining olive oil.
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11
When the pan is hot, add the mushrooms caps and cook for 2 minutes on each side.
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12
Remove the mushrooms from the pan and cool.
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13
Slice the mushrooms 1/4-inch thick.
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14
Slice the tenderloin 1/4-inch thick.
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15
Spread both sides of the onion rolls with the aioli.
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16
To build the sandwich, place a fourth of the tenderloin on one half of each roll.
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17
Top the beef with a layer of the mushrooms and cheese.
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18
In a mixing bowl, toss the arugula with a drizzle of the extra virgin olive oil.
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19
Season with salt and pepper.
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20
Pile the seasoned lettuce on top of the cheese.
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21
Top the sandwiches with the remaining halves of bread.
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22
Serve the sandwiches with the sweet potato chips.
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23
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree.
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24
Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
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25
*RAW EGG WARNING
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26
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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27
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
