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


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