How to Make Beef Tenderloin Sandwiches with Spicy Mustard - A Step-by-Step Guide

Beef tenderloin sandwiches with spicy mustard are a delicious and satisfying meal that is perfect for any occasion. Whether you’re hosting a casual dinner party, tailgating with friends, or simply looking for a quick and easy weeknight dinner, this recipe is sure to impress. The tender and juicy beef tenderloin pairs perfectly with the tangy and zesty kick of the spicy mustard, creating a flavor combination that will leave your taste buds begging for more.

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Ingredients

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

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 6 sandwiches

  • Coat steaks all over with peppercorns. Cover and refrigerate for 30 minutes, or up to 24 hours.
  • Mix mayonnaise, mustard, and horseradish together in a small bowl. Cover and refrigerate with steaks.
  • When ready to cook, toss mushrooms and lemon juice together in a medium bowl until mushrooms are evenly coated. Sprinkle lightly with salt.
  • 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.
  • 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.
  • 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.
  • Nutrition

    649 cal.

    • Total Fat: 35g
    • Saturated Fat: 9g
    • Cholesterol: 121mg
    • Sodium: 1140mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 48g
    • Vitamin C: 10mg
    • Calcium: 104mg
    • Iron: 5mg
    • Potassium: 810mg