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Roasted Tenderloin And Portobello Sandwich

  • Yield: 4 servings


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


  • Season the portobellos with salt and pepper, then place them in a small glass baking dish. Pour the wine over the mushrooms. Cover the pan with plastic wrap and refrigerate overnight. Preheat the oven to 400 degrees. Season the meat with 1 tablespoon of olive oil, salt and pepper. Sear the tenderloins in a hot skillet 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. Heat the remaining olive oil in a large skillet over medium heat. Add the mushrooms 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 lettuce on top of the cheese. Top the sandwiches with the remaining halves of bread. Serve the sandwiches with the sweet potato chips.