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Pepper Crusted Tenderloin and Bacon Sandwiches


  • 3 beef tenderloin steaks (8 oz. each)
  • 3 Tbsp. coarsely cracked black peppercorns
  • 6 Tbsp. mayonnaise
  • 2 Tbsp. spicy Dijon mustard
  • 1 Tbsp. prepared horseradish, drained
  • 12 mushrooms, thinly sliced
  • 6 Tbsp. fresh lemon juice
  • 2 tsp. olive oil
  • 1 lb. sliced bacon
  • 6 Kaiser, egg, or country-style rolls (3 to 4-inches in diameter), horizontally cut in half, toasted
  • 3 cups (packed) baby arugula


  • 1. Coat steaks on both sides with pepper.
  • 2. Combine mayonnaise, mustard, and horseradish to use as dressing.
  • 3. Cover and refrigerate steaks and dressing separately at least 30 minutes or up to 1 day.
  • 4. When ready to serve, toss mushrooms and lemon juice to evenly coat.
  • 5. Cook steaks in oil in skillet on medium-high heat 4 to 5 minutes per side for medium-rare or to desired doneness. Remove from skillet and let stand 15 minutes. Cut into thin slices.
  • 6. Meanwhile, cook bacon in same skillet on medium heat until brown and crisp. Remove and drain on paper towels.
  • 7. Spread bottom half of rolls with dressing. Evenly top with steak, bacon, mushrooms, and arugula. Cover with top of roll and serve.
  • Nutritional information per serving: Calories 927; Total Fat 68g; Saturated Fat 23g; Tran Fat 0; Cholesterol 135mg; Sodium 1237mg; Total Carbohydrate 41g; Dietary Fiber 3g; Total Sugars 4g; Protein 37g
  • NOTE: Peppered beef can be used substituted for the tenderloin. Omit cracked black pepper.