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.
Serves:
Ingredients
- 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
- 1½tspolive oil
- 1tspwhite wine vinegar
- ¼tspcoarse grind black pepper
- ⅛tspsalt
Instructions
-
Season beef steaks with pepper. Heat large nonstick skillet over medium heat until hot.
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Place steaks in skillet; cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
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Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside.
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Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
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Carve steaks into thin slices; season with salt as desired.
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Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.
Nutrition
- 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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