Ingredients Jump to Instructions ↓

  1. 4 Beef Tenderloin Steaks , cut 3/4 inch thick (4 ounces each) 1/2 teaspoon coarse grind black pepper

  2. 1 package (5 ounces) mixed baby salad greens

  3. 1 medium red or green pear, cored, cut into 16 wedges

  4. 1/4 cup dried cranberries Salt

  5. 1/4 cup coarsely chopped pecans, toasted

  6. 1/4 cup crumbled goat cheese Honey Mustard Dressing:

  7. 1/2 cup prepared honey mustard

  8. 2 to 3 tablespoons water

  9. 1-1/2 teaspoons olive oil

  10. 1 teaspoon white wine vinegar

  11. 1/4 teaspoon coarse grind black pepper

  12. 1/8 teaspoon salt

Instructions Jump to Ingredients ↑

  1. 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°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. Yield: 4 servings. Recipe as seen in The Healthy Beef Cookbook , published by John Wiley & Sons


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