Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing



  • 4 beef tenderloin steaks, cut 3/4 inch thick (4 oz each)
  • 1/2 teaspoon 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 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
  • Directions

    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°) to medium (160°) 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.
    Recipe provided by The Beef Checkoff.


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