Recipe description:
Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.
Ingredients:
• 4 U.S. beef Tenderloin Steaks, cut ¾ inch thick or 4 ounces each (2cm thick or 115grs.)
• ½ teaspoon freshly ground black pepper
• 1 package (5 ounces or 140grs.) mixed baby salad greens
• 1 medium red or green ripe pear, cored, cut into 16 wedges
• ¼ cup dried cranberries
• ¼ cup coarsely chopped pecans, toasted
• ¼ cup crumbled goat cheese (optional)
Honey Mustard Dressing:
• ½ cup prepared honey mustard
• 2 to 3 tablespoons water
• 1½ teaspoons olive oil
• 1 teaspoon white wine vinegar
• ¼ teaspoon freshly ground black pepper
• 1/8 teaspoon salt
Preparation:
Season U.S. beef Tenderloin Steaks with ½ 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.
• 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.