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Entree: Tenderloin, Cranberry and Pear Salad

Source of Recipe

Texas Beef Council


List of Ingredients

4 beef tenderloin steaks, cut 3/4 inch thick (approx. 4 oz. each)
1/2 tsp. coarse grind black pepper
1 package (5 oz.) mixed baby salad greens
1 medium red or green pear, cored, cut into 16 wedges
1/4 cup dried cranberries
salt
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)

---Honey Mustard Dressing---

1/2 cup prepared honey mustard
2-3 Tbsp. water
1-1/2 tsp. olive oil
1 tsp. white wine vinegar
1/4 tsp. coarse grind black pepper
1/8 tsp. salt



Recipe

Season steaks with 1/2 tsp. pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium 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.

SERVES 4