- 3 8-ounce beef tenderloin steaks
- 3 tablespoons coarsely cracked black peppercorns
- 6 tablespoons mayonnaise
- 2 tablespoons spicy Dijon mustard
- 1 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
- 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.