Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

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Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing
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Makes: 4 servings adjust
A beautiful salad of crisp greens, ripe pears, cranberries and goat cheese salad is transformed into an elegant main dish when topped with lean beef tenderloin.

Directions

Ingredients

  • 4 Beef Tenderloin Steaks, 4 oz, cut 3/4 inch thick
  • 1⁄2 teaspoon Coarse Ground Black Pepper

Step 1

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.

Ingredients

  • 1⁄2 cup Honey Mustard, prepared
  • 2 tablespoons Water
  • 1 1⁄2 teaspoons Olive Oil
  • 1 teaspoon White Wine Vinegar
  • 1⁄4 teaspoon Coarse Ground Black Pepper
  • 1⁄8 teaspoon Salt
  • 1 package Mixed Salad Greens, 5 oz
  • 1 medium Pear, red or green, cored, cut into wedges
  • 1⁄4 cup Dried Cranberries

Step 2

HONEY MUSTARD DRESSING: 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.

Ingredients

  • Salt
  • 1⁄4 cup Crumbled Goat, optional
  • 1⁄4 cup Pecans, coarsely chopped, toasted

Step 3

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.
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