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Pepper-Crusted Beef, Bacon, and Arugula Sandwiches with Spicy Mustard

4.7

(14)

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Pepper-Crusted Beef, Bacon, and Arugula Sandwiches with Spicy MustardMark Thomas

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 8-ounce beef tenderloin steaks
3 tablespoons coarsely cracked black peppercorns
6 tablespoons mayonnaise
2 tablespoons spicy Dijon mustard
1 tablespoon prepared white horseradish, drained
12 mushrooms, thinly sliced
6 tablespoons fresh lemon juice
Olive oil
1 pound sliced bacon
6 3- to 4-inch-diameter kaiser, egg, or country-style rolls, cut in half horizontally, toasted if desired
3 cups (packed) baby arugula

Preparation

  1. Step 1

    Coat steaks all over with pepper. Mix mayonnaise, mustard, and horseradish in small bowl for dressing. Cover steaks and dressing separately and refrigerate at least 30 minutes and up to 1 day.

    Step 2

    Toss thinly sliced mushrooms and lemon juice in medium bowl to coat evenly. Sprinkle lightly with salt. Brush heavy large skillet generously with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; let stand 15 minutes. Cook bacon in same skillet over medium-high heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain.

    Step 3

    Place roll bottoms on plates; spread with dressing. Slice steaks thinly and divide among rolls. Top with bacon, mushrooms, and arugula. Cover sandwiches with roll tops and serve.

TagsSandwichBeef TenderloinBeefMeatMushroomVegetableBaconCured MeatArugulaLeafy GreensMainLunchDinnerNut FreeQuickSauteBon Appétit
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