Tenderloin, Cranberry And Pear Salad With Honey Mustard Dressing
The addition of fresh pears to this wonderful salad adds quite a bit of fiber to each serving.
Total preparation and cooking time: 25 minutes
4 |
beef tenderloin steaks, cut 3/4 inch thick (4 ounces each) |
1/2 |
teaspoon coarse grind black pepper |
1 |
package (5 ounces) mixed baby salad greens |
1 |
medium red or green pear, cored, cut into 16 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 to 3 |
tablespoons water |
1-1/2 |
teaspoons olive oil |
1 |
teaspoon white wine vinegar |
1/4 |
teaspoon coarse grind black pepper |
1/8 |
teaspoon salt |
- 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 to medium 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.
Makes 4 servings.
Nutrition information per serving: 321 calories; 14 g fat (3 g saturated fat; 7 g monounsaturated fat); 67 mg cholesterol; 434 mg sodium; 21 g carbohydrate; 3.3 g fiber; 26 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.4 mg iron; 30.0 mcg selenium; 5.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of fiber and iron.
Courtesy of The Beef Council
Cook’s Tip: To toast pecans, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.
