Spicy Beef Tenderloin Sandwiches

• 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
• ⅓ cup fresh lemon juice
• 2 tablespoons 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

1. Coat steaks with pepper and set aside. Mix mayonnaise, mustard, and horseradish in small bowl for dressing. Cover and refrigerate steaks and dressing for at least 30 minutes, up to 1 day.
2. Toss thinly sliced mushrooms and lemon juice in medium bowl to coat evenly. Sprinkle lightly with salt.
3. Brush West Bend^® Platinum Edition™ Grill/Griddle generously with oil and heat to 350°F. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; let stand 15 minutes.
4. Preheat the West Bend^® Platinum Edition™ Skillet to 350°F. Cook bacon until brown and crisp. Using tongs, transfer bacon to paper towels to drain.
5. 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.

yield: 6 servings