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.
Season beef steaks with 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.
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.
- 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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