INGREDIENTS

INSTRUCTIONS

* Note: See the "Garlic Aioli" recipe which is included in this collection.
Preheat the oven to 400 degrees. Season the portobellos with salt and
pepper. Place the mushrooms in a small glass baking dish. Pour the wine
over the mushrooms. Cover the pan 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 Garlic 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. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B40 broadcast 05-22-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-04-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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