Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Total Recipe Time: 25 minutes

Makes 4 Servings


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



    • 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


  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 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  2. 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.

  3. 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. 

  4. Enjoy!

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