Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing Recipe

Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing Recipe

How To Make Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Savory, tart, sweet, & fresh, this pear salad with cranberry and tenderloin is a medley of textures & flavors. The dish is tossed in honey-mustard dressing.

Preparation: 16 minutes
Cooking: 9 minutes
Total: 25 minutes



  • 16ozbeef tenderloin steaks,(4 pieces), cut ¾ inch thick
  • ½tspcoarse grind black pepper
  • 5ozmixed baby salad greens
  • 1mediumpear,(red or green) cored, cut into wedges
  • ¼cupdried cranberries
  • salt
  • ¼cuppecans,toasted, coarsely chopped
  • ¼cupgoat cheese,crumbled, optional

Honey Mustard Dressing:

  • ½cupprepared honey mustard
  • 2tbspwater
  • tspolive oil
  • 1tspwhite wine vinegar
  • ¼tspcoarse grind black pepper
  • tspsalt


  1. Season beef steaks with pepper. Heat large nonstick skillet over medium heat until hot.

  2. Place steaks in skillet; cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.

  3. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside.

  4. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.

  5. Carve steaks into thin slices; season with salt as desired.

  6. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.


  • Calories: 440.61kcal
  • Fat: 30.06g
  • Saturated Fat: 10.53g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 13.71g
  • Polyunsaturated Fat: 2.71g
  • Carbohydrates: 17.05g
  • Fiber: 4.25g
  • Sugar: 10.08g
  • Protein: 26.99g
  • Cholesterol: 101.56mg
  • Sodium: 605.43mg
  • Calcium: 88.37mg
  • Potassium: 549.90mg
  • Iron: 2.98mg
  • Vitamin A: 165.85µg
  • Vitamin C: 5.35mg
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