The Peppered Cow

The Peppered Cow

Serves 4-6

(4) 5-7 oz. filet mignon

2 T. Salt 

2 T. Pepper

4 T. Oil

12-18 Bacon Slices

Brown Sugar

1/2 c. Mayonaisse

2 T. Horseradish (or to taste)

3 c. Arugula

2 ripe tomatoes, sliced

Telera Rolls (or other large buns)

Mix salt and pepper in small bowl.  Coat both sides of filet and sear in a skillet with very hot oil.  Remove filets to a baking dish and bake at 425 degrees for 8-12 minutes, depending on thickness and desired  doneness. I recommend medium rare to rare.  Remove from oven and refrigerate.  Once filet is cold, slice it thinly.

Lay bacon strips on foil-lined pan, coat with about 1/4 inch of brown sugar.  Bake at 350 degrees for about 20-25 minutes.  Watch carefully toward the end to avoid burning...it can happen really quickly! Move slices to a plate in a single layer to cool.

Combine mayo and horseradish.  Spread generously inside rolls, then layer with filet, caramelized bacon, arugula, and tomato for a killer sandwich!!