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Grilled steak on a mixed salad on a tan plate, sitting on a wood table.

Beef Tenderloin, Cranberry and Pear Salad

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 5 - 10 minutes
Cook Time: 7 - 12 minutes

Ingredients:

4 beef Tenderloin Steaks, cut 3/4 inch thick (4 oz each)
1/2 tsp freshly ground black pepper
1 pkg (5 oz) mixed baby salad greens
1 medium red or green ripe pear, cored, cut into 16 wedges
1/4 cup dried cranberries
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 tbsp water
1-1/2 tsp olive oil
1 tsp white wine vinegar
1/4 tsp freshly ground black pepper
1/8 tsp salt

Directions:

Season beef Tenderloin Steaks with 1/2 tsp pepper.
Preheat grill to medium.
Grill steaks for 7 to 10 minutes for medium rare (145°F) to medium (160°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.

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