4beef tenderloin steakscut ¾-inch thick (approximately 4 oz. each)
½teaspooncoarse grind black pepper
1 5oz.package mixed baby salad greens
1medium red or green pearcored and cut into 16 wedges
¼cupdried cranberries
salt
¼cupcoarsely chopped pecanstoasted
¼cupcrumbled goat cheeseoptional
½cupprepared honey mustard
2-3tablespoonswater
1 ½teaspoonsolive oil
1teaspoonwhite wine vinegar
¼teaspooncoarse grind black pepper
⅛teaspoonsalt
Instructions
Season steaks with ½ 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, in a small bowl, whisk Honey Mustard Dressing ingredients 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.
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.
Notes
This recipe courtesy of and used with permission from The Healthy Beef Cookbook published by John Wiley & Sons, Inc. To get your copy of The Healthy Beef Cookbook click here.