Pepper-Crusted Beef, Bacon, and Arugula Sandwiches with Spicy Mustard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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.
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.
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