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Time: 25 Minutes

Beef Tenderloin, Cranberry and Pear Salad

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

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Ingredients

  • 4 beef Tenderloin Steaks, cut 3/4 inch thick (4 ounces each)
  • 1/2 teaspoon freshly ground black pepper
  • 1 package (5 ounces) mixed baby salad greens
  • 1 medium red or green ripe pear, cored, cut into 16 wedges
  • 1/4 cup dried cranberries
  • 1/4 cup coarsely chopped pecans, toasted
  • 1/4 cup crumbled goat cheese (optional)
  • 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 freshly ground black pepper
  • 1/8 teaspoon salt

    • Quick Facts

  • 25 Minutes
  • 4 Servings
  • 386kcal Calories
  • 24.8g Protein

    • Cooking

    1. Season beef Tenderloin 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.

      Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    4 386kcal 18.5g 68mg 24.5g 24.8g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3.6g Saturated Fat; 10.2g Monounsaturated Fat; Carbohydrates; Fiber; 4.9mg NE Niacin; 0.6mg Vitamin B6; 3.3mcg Vitamin B12; 3.8mg Iron; 21.1mcg Selenium; Zinc; 57.1mg Choline;

    Courtesy of BeefItsWhatsForDinner.com