Beef Tenderloin Sandwiches with Spicy Mustard

Thinly sliced beef tenderloin joins bacon, lemon-marinated mushrooms, and a spicy horseradish and mustard aioli in these filling sandwiches that work for either lunch or dinner.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 649 Calories

Ingredients

• salt to taste
• 1 pound sliced bacon
• 1 tablespoon olive oil, or to taste
• 6 tablespoons mayonnaise
• 3 (8 ounce) beef tenderloin steaks
• 3 tablespoons cracked whole black peppercorns
• 2 tablespoons spicy Dijon mustard
• 1 tablespoon white horseradish
• 12 medium mushrooms, thinly sliced
• 6 tablespoons freshly squeezed lemon juice
• 1 (11 ounce) package kaiser rolls
• 3 cups packed baby arugula

Recipe Instructions

Step 1

Coat steaks all over with peppercorns. Cover and refrigerate for 30 minutes, or up to 24 hours.

Step 2

Mix mayonnaise, mustard, and horseradish together in a small bowl. Cover and refrigerate with steaks.

Step 3

When ready to cook, toss mushrooms and lemon juice together in a medium bowl until mushrooms are evenly coated. Sprinkle lightly with salt.

Step 4

Generously brush a large, heavy skillet with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate and let stand for 15 minutes before slicing thinly.

Step 5

After the steaks have sat for about 5 minutes, place bacon in the same skillet and cook over medium-high heat, turning occasionally, until brown and crisp, about 10 minutes. Use tongs to transfer bacon to paper towels to drain.

Step 6

Place roll bottoms on plates. Spread with mustard dressing. Divide sliced steak among rolls. Top with bacon, mushrooms, and arugula, then cover sandwiches with roll tops.