Looking for a healthy summer tenderloin recipe? Pair juicy tenderloin with a fresh pear for a great summertime flavor.
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.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 80mg
- Sodium: 290mg
- Total Carbohydrates: 28g
- Protein: 26g
This style is typically packaged with yeast in the bottle and pours cloudy. Light amber in color with mild hop bitterness and moderate alcohol levels, it offers flavors and aromas of citrus fruit (not banana or clove). Pair with salads, seafood, chevre (goat cheese), and fruit-based desserts. Best served at 40-45 degrees in a flute.