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

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

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

amanda

Equipment

  • Hand Mixer

  • Microplane Grater

  • Chef's Knife

  • Meat Tenderizer (optional)

  • Grill Pan or Griddle

  • Cast Iron Skillet (alternative option)

  • Mandoline Slicer (optional)

  • Cutting Board

  • Sous Vide Machine or Steamer Bag

  • Spice Grinder

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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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