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

Ingredients

• 3 cups baby arugula packed ()
• 1 pound bacon sliced
• 24 ounce beef tenderloin steaks 
• 2 tablespoons dijon mustard 
• 1 tablespoon horseradish white prepared drained
• 6 tablespoons juice of lemon fresh
• 6 tablespoons mayonnaise 
• 12  mushrooms thinly sliced
• 6 servings olive oil 
• 3 tablespoons peppercorns black
• 18 inch frangelico egg, or country-style toasted cut in half horizontally, if desired
• 18 inch frangelico egg, or country-style toasted cut in half horizontally, if desired

Equipment

• bowl
• frying pan
• paper towels
• tongs

Directions

1. Coat steaks all over with pepper.
2. 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.
3. Toss thinly sliced mushrooms and lemon juice in medium bowl to coat evenly.
4. Sprinkle lightly with salt.
5. Brush heavy large skillet generously with oil and heat over medium-high heat.
6. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare.
7. 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.
8. 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.