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

Ingredients

  • 3 beef tenderloin steaks, 8 oz. each
  • 3 Tbsp. coarsely ground black peppercorns
  • 6 Tbsp. mayonnaise
  • 2 Tbsp. spicy Dijon mustard
  • 1 Tbsp. prepared horseradish, drained
  • 12 thinly sliced mushrooms
  • 6 Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil
  • 1 lb. sliced bacon
  • 6 Kaiser rolls, horizontally cut in half, toasted
  • 3 cups packed baby arugula

Directions

  • 1. Coat both sides of steaks with pepper. Refrigerate at least 30 minutes and up to 24 hours.
  • 2. Combine mayonnaise, mustard and horseradish. Refrigerate until ready to use.
  • 3. Toss mushrooms and lemon juice to coat evenly.
  • 4. Brush large heavy skillet with oil; heat on 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.
  • 5. Cook bacon in same skillet on medium heat until brown and crisp. Remove and drain on paper towels.
  • 6. Spread bottom of rolls with mayonnaise mixture. Thinly slice steaks and evenly divide over rolls. Top with bacon, mushrooms and arugula. Cover with top of roll and serve.
  • Nutritional information per serving: Calories 860; Total Fat 61g; Saturated Fat 20g;
  • Trans. Fat 0g; Cholesterol 124mg; Sodium 1104mg; Total Carbohydrate 41g; Dietary Fiber 3g;
  • Total Sugars 3g; Protein 36g

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