Name: Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing recipe
Ingredients: 4 (4 ounce) beef tenderloin steaks, cut 3/4 inch thick;½ teaspoon coarse grind black pepper;1 (5 ounce) package mixed baby salad greens;1 medium red or green pear, cored, cut into wedges;¼ cup dried cranberries;Salt;¼ cup coarsely chopped pecans, toasted;¼ cup crumbled goat cheese;½ cup prepared honey mustard;2 tablespoons water;1 ½ teaspoons olive oil;1 teaspoon white wine vinegar;¼ teaspoon coarse grind black pepper;⅛ teaspoon salt

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Ingredients

4 (4 ounce) beef tenderloin steaks, cut 3/4 inch thick ½ teaspoon coarse grind black pepper 1 (5 ounce) package mixed baby salad greens 1 medium red or green pear, cored, cut into wedges ¼ cup dried cranberries Salt ¼ cup coarsely chopped pecans, toasted ¼ cup crumbled goat cheese ½ cup prepared honey mustard 2 tablespoons water 1 ½ teaspoons olive oil 1 teaspoon white wine vinegar ¼ teaspoon coarse grind black pepper ⅛ teaspoon salt

Nutrition Info

356 calories carbohydrate: 29.1 g cholesterol: 64.1 mg fat: 18.4 g fiber: 3.9 g protein: 23.5 g saturatedFat: 5.2 g servingSize: - sodium: 454 mg sugar: 19.5 g transFat: : - unsaturatedFat: : -

Directions

Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet, cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
Carve steaks into thin slices, season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.

Recipe Yield

4 servings

Recipe Note

Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.

Alternatives to this recipe

Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing