Difficulty: Easy
Prep Time: 15 minutes
Total Time: 10 minutes
Yield: 4 servings
Recipe courtesy Nebraska Beef Council
Ingredients
4 beef tenderloin steaks, cut 3⁄4 inch thick (4 ounces each)
1⁄2 teaspoon coarse grind black pepper
1 5-ounce package 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 (see note)
1⁄4 cup crumbled goat cheese (optional)
Honey Mustard Dressing:
1⁄2 cup prepared honey mustard
2 to 3 tablespoons water
11⁄2 teaspoons olive oil
Directions
- 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.
Note: To toast pecans, spread in single layer on metal baking sheet. Bake in 350 degrees F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.
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