Tenderloin, Cranberry and Pear Salad With Honey Mustard Dressing

Submitted by gailanng

"From Beef Its What's For Dinner."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 4

ingredients

• 4 (4 ounce) beef tenderloin steaks, cut 3/4 inch thick
• 1⁄2 teaspoon coarse black pepper
• 1 (5 ounce) package mixed baby greens
• 1 medium red pears or 1 medium 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 tablespoons water
• 1 1⁄2 teaspoons olive oil
• 1 teaspoon white wine vinegar
• 1⁄4 teaspoon coarse black pepper
• 1⁄8 teaspoon salt

directions

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 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
2. 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.
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.