Search Recipes
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
