Go Back

Pepper-Crusted Beef, Bacon and Arugula Sandwiches

Thursday, October 29, 2015


Adapted from:  Bon Appetit

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

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


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