Tenderloin Cranberry And Pear Salad With Honey Mustard Dressing Recipes

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TENDERLOIN, CRANBERRY AND PEAR SALAD WITH HONEY MUSTARD DRESSING



Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing image

Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.

Provided by Beef. It's What's for Dinner.

Categories     Beef. It's What's for Dinner

Time 25m

Yield 4

Number Of Ingredients 14

4 (4 ounce) beef tenderloin steaks, cut 3/4 inch thick
½ teaspoon coarse grind black pepper
1 (5 ounce) package mixed baby salad greens
1 medium red or green pear, cored, cut into wedges
¼ cup dried cranberries
Salt
¼ cup coarsely chopped pecans, toasted
¼ cup crumbled goat cheese
½ cup prepared honey mustard
2 tablespoons water
1 ½ teaspoons olive oil
1 teaspoon white wine vinegar
¼ teaspoon coarse grind black pepper
⅛ teaspoon salt

Steps:

  • 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 degrees F) to medium (160 degrees F) 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.

Nutrition Facts : Calories 356 calories, Carbohydrate 29.1 g, Cholesterol 64.1 mg, Fat 18.4 g, Fiber 3.9 g, Protein 23.5 g, SaturatedFat 5.2 g, Sodium 454 mg, Sugar 19.5 g

TENDERLOIN, CRANBERRY AND PEAR SALAD WITH HONEY MUSTARD DRESSING



Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing image

Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.

Provided by Beef It's What's for Dinner

Categories     Beef. It's What's for Dinner

Time 25m

Yield 4

Number Of Ingredients 14

4 (4 ounce) beef tenderloin steaks, cut 3/4 inch thick
½ teaspoon coarse grind black pepper
1 (5 ounce) package mixed baby salad greens
1 medium red or green pear, cored, cut into wedges
¼ cup dried cranberries
Salt
¼ cup coarsely chopped pecans, toasted
¼ cup crumbled goat cheese
½ cup prepared honey mustard
2 tablespoons water
1 ½ teaspoons olive oil
1 teaspoon white wine vinegar
¼ teaspoon coarse grind black pepper
⅛ teaspoon salt

Steps:

  • 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 degrees F) to medium (160 degrees F) 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.

Nutrition Facts : Calories 356 calories, Carbohydrate 29.1 g, Cholesterol 64.1 mg, Fat 18.4 g, Fiber 3.9 g, Protein 23.5 g, SaturatedFat 5.2 g, Sodium 454 mg, Sugar 19.5 g

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  • Season beef Tenderloin Steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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