Beef Tenderloin Salads

Beef Tenderloin Salads

Ingredients:

• 4  4 oz. beef tenderloin steaks, 3/4″ thick
• 1/2 tsp. freshly ground black pepper
• 5 oz. pkg. 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 or feta

Honey Mustard Dressing Ingredients:

• 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:

1. Season steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot.
2. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145 F) to medium (160 F) doneness, turning occasionally.
3. Meanwhile, whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside.
4. Divide greens evenly among four plates. Top evenly with pear wedges and dried cranberries.
5. Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads.
6. Top each salad evenly with dressing, pecans and cheese.