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Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing Popular Recipes

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Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

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

Ingredients :

  • 4 (4 ounce) beef tenderloin steaks, cut 3/4 inch thick
  • 1/2 teaspoon coarse grind black pepper
  • 1 (5 ounce) package mixed baby salad greens
  • 1 medium red or green pear, cored, cut into wedges
  • 1/4 cup dried cranberries
  • Salt
  • 1/4 cup coarsely chopped pecans, toasted
  • 1/4 cup crumbled goat cheese (optional)
  • Honey Mustard Dressing:
  • 1/2 cup prepared honey mustard
  • 2 tablespoons water
  • 1 1/2 teaspoons olive oil
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon coarse grind black pepper
  • 1/8 teaspoon salt

Instructions :

Prep : 16M Cook : 4M Ready in : 25M
  • 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.

Notes :

  • Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons
  • This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of fiber and iron.

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