Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing (1 comment) Salads
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Servings
Serves 4
Prep Time
15 minutes
Cook Time
10 minutes
Cooking Methods
Pan Broiling
Pan Frying or Sauté
Stir Fry
Beef Type
Shortloin
Ingredients
- 4 beef tenderloin steaks, cut 3/4 inch thick (approx. 4 oz. each)
- 1/2 tsp. coarse grind black pepper
- 1 package (5 oz.) mixed baby salad greens
- 1 medium red or 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 Tbsp. water
- 1-1/2 tsp. olive oil
- 1 tsp. white wine vinegar
- 1/4 tsp. coarse grind black pepper
- 1/8 tsp. salt
Instructions
Season steaks with 1/2 tsp. pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium 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.
Suggestions
To get your copy of "The Healthy Beef Cookbook" click here. To toast pecans, spread in single layer on metal baking sheet. Bake in 350 degree oven 3 to 5 minutes, or until lightly browned, stirring occasionally. Watch carefully to prevent burning. Set aside to cool.
Nutritional Information
Nutrition info per serving: 321 calories; 14 g fat (3 g saturated fat; 7 g monounsaturated fat); 67 mg cholesterol; 434 mg sodium; 21 g carbohydrate; 3.3 g fiber; 26 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.4 mg iron; 30.0 mcg selenium; 5.1 mg zinc.
