Roasted Tenderloin And Portobello Sandwich Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1005
FAT
136%
CHOL
50%
SOD
34%

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Ingredients for 4 servings

Freshly ground black pepper

1 large egg*

1/2 teaspoon salt

1 tablespoon chopped fresh parsley

4 small Portobello, stems removed

2 cups port wine

4 thin slices of Fontina cheese

2 tablespoons olive oil

3 garlic cloves, chopped

1 cup baby arugula, washed and patted dry

1/2 cup Garlic Aioli, recipe follows

Drizzle extra-virgin olive oil

2 turns freshly ground black pepper

1 1/2 pounds fried sweet potato chips

1/2 pound beef tenderloin

4 large onion rolls, split in half

1 tablespoon freshly squeezed lemon juice

Salt

1/2 cup olive oil

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