Preheat the oven to 400 degrees F.
Season the portobellos 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 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 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