Recipes

Go Back

Pepper-Crusted Beef, Bacon and Arugula Sandwiches

Thursday, October 29, 2015

 

Adapted from:  Bon Appetit


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
12 thick slices country-style bread, toasted if desired
3 cups (packed) baby arugula


Preparation
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.

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.

Place six slices of bread on plates; spread with dressing.  Slice steaks thinly and divide among bread slices.  Top with bacon, mushrooms, and arugula.  Cover sandwiches with remaining bread and serve.

 


Go Back


Go Back


Tags

chorizo radishes ramps Beans cantaloupe peach pasta beets anchovy Tomatoes sour strawberry steak hazelnuts spiced winter squash asparagus sour cream celery root pecan baguette sauce pie bruschetta capers carrot tops pesto butter Squash sweet pecans sandwich mint yogurt bbq crisp chimichurri polenta caesar Shitake Mushrooms chili peppers Dressing buttermilk bread pudding plum gratin carrots jack cheese vanilla wafers Jerusalem artichoke latkes mushrooms lettuce beer lemon grass heavy whipping cream jam Vegan bulgar onion roasted anise cake beet fraiche mushroom coeur a la creme shelling beef walnut oil pork watercress gouda cointreau turnip zucchini Red Onion egg chimmichurri Poblano Chili fritter bloody mary plums verde collins dilly Apple sesame okra jack Tomatillos cornmeal bacon pancake cockaigne fennel bulb pepper tenderloin peppers celeriac Spread reggiano Butternut conserve hickory Spinach swiss brown sugar shrunken heads slaw strata egg noodles kirsch tomatoe walnuts Eggplant tuscan barley bulgar wheat cucumber tortillas maple Soup honey olives crepes pears bean gazpacho compote habanero Chevre casserole kluski green pepper imam mustard greens vinaigrette meatballs gorgonzola scallions potatoes pineapple biscuits absinthe chiles Cider kalamata green beans dijon shallots apples Kale snow peas blueberry bayeldi thai white beans creme berry cilantro sweet potato onions feta beet greens poblano daisy wasabi Bread pine nuts wrap Greens coconut milk fritters cheese couscous rouille Potato sandwiches cranberry Corn tomato juice leeks remoulade muffins Drinks chili Swiss Chard chocolate wheat flour arugula sausage tart turnips pudding prosciutto cream cheese cream carrot top chicken flank steak eggs plum tomatoes autumn bosc nectarine fennel kohlrabi yellow onion Recipes stuffing spring vegetarian flank paste pickled scapes buckwheat tostadas basil pumpkin Salad coeur shiitake parmesan fondue parmigiano coriander sunchokes chipotle bok choy celery hearts tomato corn pie dill almond milk chicken dinner salad tomato chilies spelt Cranberry Beans baby bok choy Side celebration blue cheese pork chop fennel seeds radish Leek maple syrup peas oats Salsa Rice wine vinegar gruyere almonds artichoke rhubarb frittata Farmers' Market currants sherry carrot fronds goat Cheese gin cauliflower melon knots strawberries bell pepper shitake panzanella chives curry syrup garlic vegetable