Pepper-Crusted Beef, Bacon, and Arugula Sandwiches with Spicy Mustard
Luxurious sandwiches featuring pepper-crusted beef tenderloin steaks, crispy bacon, and fresh arugula, served on Kaiser rolls with a zesty horseradish-mustard dressing and lemony mushrooms.
Ingredients
- •3 whole 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 whole mushrooms
- •6 tablespoons fresh lemon juice
- •2 tablespoons Olive oil
- •1 pound sliced bacon
- •6 whole kaiser rolls
- •3 cups baby arugula
Cooking Instructions
- 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.
30 min
- 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.
35 min
- 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.
10 min