PEPPER-CRUSTED BEEF, BACON, AND ARUGULA SANDWICHES WITH SPICY MUSTARD Recipe at Epicurious.com

3 8-ounce beef tenderloin steaks
3 tablespoons coarsely cracked black peppercorns
6 tablespoons mayonnaise
2 tablespoons spicy Dijon mustard1 tablespoon prepared white horseradish, drained
12 mushrooms, thinly sliced
6 tablespoons fresh lemon juice
Olive oil
1 pound sliced bacon
6 3- to 4-inch-diameter kaiser,egg, or country-style rolls, cut in half horizontally, toasted if desired
3 cups (packed) baby arugula
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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 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.

Makes 6 servings.
Bon AppétitJanuary 2006