Recipe: Tenderloin, Cranberry and Pear Salad with Honey-Mustard Dressing (with goat cheese, pecans, and dried cranberries)

TENDERLOIN, CRANBERRY AND PEAR SALAD
WITH HONEY-MUSTARD DRESSING

4 beef tenderloin steaks, cut 3/4-inch thick (4 ounces each)
1/2 teaspoon coarse grind black pepper
1 package (5 ounces) 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)
FOR THE HONEY-MUSTARD DRESSING:
1/2 cup prepared honey mustard
2 to 3 tablespoons water
1 1/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon coarse grind black pepper
1/8 teaspoon salt

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 to medium doneness, turning occasionally.

Meanwhile, whisk honey-mustard dressing ingredients in small bowl until well blended. Set aside.

Divide greens evenly among four 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.

Servings: 4
Source: The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion by American Dietetic Association (ADA), National Cattleman's Beef Association, Richard Chamberlain, and Betsy Hornick