#FoodieFridays: Beef Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Ingredients

• 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)
• 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

Preparation

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.

Nutrition Information

Nutrition information per serving: 332 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 79 mg cholesterol; 256 mg sodium; 22 g carbohydrate; 3.4 g fiber; 27 g protein; 5.5 mg niacin; 0.7 mg vitamin B₆; 3.9 mcg vitamin B₁₂; 3.7 mg iron; 24.2 mcg selenium; 4.4 mg zinc; 75.4 mg choline.