Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.

• Preparation Time: 16 mins
• Cooking Time: 9 mins
• Total Time: 25 mins
• Calories: 356 Calories

Ingredients

• ⅛ teaspoon salt
• 2 tablespoons water
• 1 ½ teaspoons olive oil
• ¼ cup dried cranberries
• 1 teaspoon white wine vinegar
• salt
• 4 (4 ounce) beef tenderloin steaks, cut 3/4 inch thick
• ½ teaspoon coarse grind black pepper
• 1 (5 ounce) package mixed baby salad greens
• 1 medium red or green pear, cored, cut into wedges
• ¼ cup coarsely chopped pecans, toasted
• ¼ cup crumbled goat cheese (Optional)
• ½ cup prepared honey mustard
• ¼ teaspoon coarse grind black pepper

Recipe Instructions

Step 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 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.

Step 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.

Step 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.