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Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4 people
Ingredients:
4 Nolan Ryan's All-Natural Beef Tenderloin Steaks,
cut 3/4 inch thick (approx. 4 oz. each)
1/2 tsp. coarse grind black pepper
1 package (5oz.) 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
2-3 Tbsp. water
1-1/2 tsp. olive oil
1 tsp. white wine vinegar
1/4 tsp. coarse grind balck pepper
1/8 tsp. salt
Instructions:
Season steaks with 1/2 tsp. pepper. Heat a large non-stick skillet; cook over medium heat until hot. Place the steaks in the 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 think slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.
Recipe and photo provided courtesy of The Beef Checkoff
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