Tenderloin, Cranberry and Pear Salad

Recipe

Salad
Tenderloin, Cranberry and Pear Salad

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Mixed greens topped with sliced beef tenderloin, chopped pecans, crumbled cheese, dried cranberries, and sliced skin-on pears

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Recipe Data

4
Servings

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    Description

    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. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4beef tenderloin steaks, cut 3/4-inch thick (4 ounces each)
    ¾ tsp.coarse-grind black pepper, divided
    ½ c.prepared honey mustard
    2to 3 tbsp water
    1 ½ tsp.olive oil
    1 tsp.white wine vinegar
    tsp.salt
    1(5 ounce) package mixed baby salad greens
    1medium 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

    Directions

    1. 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.
    2. 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.
    3. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
    4. Slice steaks into thin slices. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.

    Nutrition facts

    Servings

    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 80mg
    • Sodium: 290mg
    • Total Carbohydrates: 28g
    • Protein: 26g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 10%
    0%
    Iron 15%
    0%
    Calcium 6%

    Recipe Source:

    www.beefitswhatsfordinner.com.