4 small portobello mushrooms, stems removed
Freshly ground black pepper
2 cups port
1/2 pound beef tenderloin
2 tablespoons olive oil
1/2 cup Garlic Aioli, recipe follows
4 large onion rolls, split in half
4 thin slices of Fontina
1 cup baby spinach, washed and patted dry
Drizzle extra-virgin olive oil
Preheat the oven to 400° F.
Season the Portobello's 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 Sauté 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.
Remove the Portobello's from the refrigerator and drain. In a large Sauté 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 spinach on top of the cheese. Top the sandwiches with the remaining halves of bread.
3 garlic cloves, chopped
*1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
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
Yield: 4 servings
Prep Time: 8 hours 30 minutes
Cook Time: 20 minutes