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

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

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

Recipe Preparation

  • 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.

Reviews Section

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

Bacon-Jalapeño Butter

Prep: 10 minutes • Cook: 6 minutes

1. In large skillet, cook bacon over medium heat 6 minutes or until crisp, turning once transfer to paper towel-lined plate. Break bacon in pieces. Makes about 3 tablespoons.

2. In food processor, pulse garlic until chopped, scraping bowl with rubber spatula. Add butter, lemon juice, salt and black pepper process until smooth, scraping bowl occasionally. Add cilantro, jalapeño pepper and bacon process until just combined and transfer 2 tablespoons to small bowl. Makes about 1/2 cup.

We’ve heard of mushroom burgers as a vegetarian alternative, but had never thought of adding mushrooms to the beef of a burger. Cooking mushrooms with garlic, thyme, and red wine will make you feel as if you’re creating a luxurious French dish, but what results is a flavorful burger topped with a fried egg and a truffle, Parmigiano-Reggiano, and arugula mixture. Oh, and, the mayonnaise-mustard-ketchup condiment is not to be overlooked, either.

This recipe brings together the key elements of a Jewish deli — in a burger. Homemade Russian dressing and a unique pastrami patty turn one of our favorite deli sandwiches into a juicy, mouth-watering burger.

Filet of Beef with Gorgonzola Sauce

Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Gorgonzola Sauce (Makes 3 Cups)

  • 4 cups heavy cream
  • 3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
  • 3 tablespoons freshly grated Parmesan cheese
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it’s thickened, like a white sauce, stirring occasionally.

Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Horseradish Cheddar & Bacon-Stuffed Burgers

1. In large skillet, cook bacon over medium heat 10 to 12 minutes or until crisp, turning occasionally let cool and coarsely chop. Transfer bacon to bowl stir in cheese.

2. Meanwhile, prepare Burgers: Prepare outdoor grill for direct grilling over medium heat. In large bowl, combine beef and breadcrumbs. Form beef mixture into eight 1/4-inch-thick patties sprinkle with salt and pepper. Evenly divide filling onto center of 4 patties, spreading filling to within 1/2 inch of edges. Top each with remaining 4 patties. Pinch edges together to seal.

3. Place burgers on hot grill rack. Cover and cook 15 minutes or until internal temperature reaches 155° for medium doneness, turning once. Serve burgers on buns with toppings, if desired.

Approximate nutritional values per serving:

398 Calories, 22g Fat (10g Saturated), 129mg Cholesterol,
890mg Sodium, 3g Carbohydrates, 0g Fiber, 37g Protein

*Try these additional topping suggestions:

1/2 cup grated Granny Smith apple, 2 tablespoons rice vinegar, 1 tablespoon mayonnaise, 1 tablespoon refrigerated horseradish, 1 teaspoon honey, 1/8 teaspoon salt, 1 pinch white pepper

Shallot-Black Pepper Mayo
1/4 cup mayonnaise, 2 tablespoons champagne vinegar, 1 tablespoon finely chopped shallot, 1 teaspoon ground black pepper, 1/8 teaspoon salt

Watch the video: Brisket u0026 Cheddar Smoked Sausage (June 2022).


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