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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:

Beef Tenderloin Steaks, cut 3/4 inch thick
Freshly Ground Black Pepper
Mixed Baby Salad Greens
Red or Green Ripe Pear, cored, cut into 16 wedges
Dried Cranberries
Coarsely Chopped Pecans, toasted
Crumbled Goat Cheese (optional)

Honey Mustard Dressing:

Prepared Honey Mustard
Water
Olive Oil
White Wine Vinegar
Freshly Ground Black Pepper
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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