Beef Recipes
Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing
Total Preparation & Cooking Time: 25 minutes |
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| Ingredients: |
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4 |
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beef tenderloin steaks, cut 3/4 inch thick (4 ounces each) |
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1/2 |
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teaspoon coarse grind black pepper |
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1 |
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package (5 ounces) mixed baby salad greens |
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1 |
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medium red or green pear, cored, cut into 16 wedges |
| 1/4 |
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cup dried cranberries |
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Salt |
| 1/4 |
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cup coarsely chopped pecans, toasted |
| 1/4 |
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cup crumbled goat cheese (optional) |
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| Honey Mustard Dressing: |
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1/2 |
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cup prepared honey mustard |
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2-3 |
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tablespoons water |
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1-1/2 |
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teaspoons olive oil |
|
1 |
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teaspoon white wine vinegar |
| 1/4 |
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teaspoon coarse grind black pepper |
| 1/8 |
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teaspoon salt |
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Instructions: |
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1. |
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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. |
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2. |
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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. |
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3. |
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Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salad s. Top each salad evenly with dressing, pecans and goat cheese, if desired. |
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Makes 4 servings. |
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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. |
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| Recipe from The Healthy Beef Cookboo |
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