Tenderloin, Cranberry and Pear Salad With Honey Mustard Dressing

From Beef Its What's For Dinner.

• Ready In: 25 mins
• 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.