Tenderloin, Cranberry and Pear Salad
Looking for a healthy summer tenderloin recipe? Pair juicy tenderloin with a fresh pear for a great summertime flavor. This salad pairs well with an American Wheat beer or Sauvignon Blanc wine.
Servings and Ingredients
|4||beef tenderloin steaks, cut 3/4-inch thick (4 ounces each)|
|¾ tsp.||coarse-grind black pepper, divided|
|½ c.||prepared honey mustard|
|2||to 3 tbsp water|
|1 ½ tsp.||olive oil|
|1 tsp.||white wine vinegar|
|1||(5 ounce) package mixed baby salad greens|
|1||medium red or green pear, cored, cut into 16 wedges|
|¼ c.||dried cranberries|
|¼ c.||coarsely chopped pecans, toasted|
|¼ c.||crumbled goat cheese, optional|
- Season beef steaks with 1/2 teaspoon black 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 once.
- Meanwhile, for Honey Mustard Dressing, mix honey mustard, water, olive oil, white wine vinegar, 1/4 teaspoon black pepper and salt in small bowl until well-combined. Set aside.
- Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
- Slice steaks into thin slices. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.
360 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 80mg
- Sodium: 290mg
- Total Carbohydrates: 28g
- Protein: 26g
Vitamin A 15%
Vitamin C 10%