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🍽️ Steak Mustard Cream Sandwich with Grilled Pepper

467 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 8 slices white bread
• 80 g arugula (1 bunch)
• 2 onions
• 2 tbsp vegetable oil
• salt
• pepper
• 640 g small beef tenderloin steaks (8 small beef tenderloin steaks)
• 60 g salad cream
• 1 tbsp grainy mustard

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers in half.
3. 3. Remove the seeds and white inner membranes from the pepper halves.
4. 4. Line a baking tray with baking paper.
5. 5. Place the pepper halves skin-side up on the tray.
6. 6. Preheat the oven to the grill setting.
7. 7. Grill the peppers under the hot grill for about 10 minutes.
8. 8. Remove the tray from the oven when the skin turns black.
9. 9. Cover the hot peppers with a damp kitchen towel.
10. 10. Let the peppers cool down completely.
11. 11. Peel the charred skin off the pepper halves.
12. 12. Place a grill rack in the oven and preheat the grill function.
13. 13. Place the bread slices on the hot grill rack.
14. 14. Toast the bread slices until golden brown on both sides.
15. 15. Wash the arugula thoroughly.
16. 16. Remove any tough stems or wilted leaves from the arugula.
17. 17. Dry the arugula well, ideally using a salad spinner.
18. 18. Peel the onions.
19. 19. Slice the onions into thin rings.
20. 20. Heat one tablespoon of oil in a frying pan.
21. 21. Fry the onion rings for about 8 minutes until golden brown, stirring occasionally.
22. 22. Season the fried onions with salt and pepper.
23. 23. Rinse the steaks under cold water.
24. 24. Pat the steaks dry with kitchen paper.
25. 25. Season the steaks with salt and pepper.
26. 26. Heat the remaining oil in a second frying pan.
27. 27. Fry the steaks for about 2 minutes on each side.
28. 28. Remove the steaks from the pan.
29. 29. Let the steaks rest on a plate until they reach the desired level of doneness.
30. 30. Take four slices of bread.
31. 31. Top the bread slices with the dry arugula.
32. 32. Place the prepared pepper halves on top of the arugula.
33. 33. Place two slices of steak on top of the peppers.
34. 34. Mix the salad cream with the mustard in a small bowl.
35. 35. Spread the mustard cream mixture onto the steaks.
36. 36. Distribute the fried onion rings over the mustard cream.
37. 37. Cover the filled bread slices with a second slice of bread each.
38. 38. Serve the sandwiches immediately.

Nutrition per serving

• kcal: 467
• Protein: 41 g · Fett/Fat: 17 g · Carbs: 38 g