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 arugula, washed and patted dry
Drizzle extra-virgin olive oil
1 1/2 pounds fried sweet potato chips
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
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