Beef Tenderloin, Cranberry and Pear Salad

Chef Richard Chamberlain - cooking demonstration.Recently, one of my favorite bloggers, invited me to attend a cooking event sponsored by The Texas Beef Council. Beef and bloggers? I’m so in!

A big bonus was when Chef Richard Chamberlain from Chamberlain’s Steak and Chop House came out for a cooking demonstration. He explained all about cooking beef and shared some recipes from his book, The Healthy Beef Cookbook.

I also enjoyed meeting Angela Lemond, from Mommy Dietitian, who spoke to us about healthy eating options for kids. My favorite advice she gave us was to take the fruit and vegetables out of the refrigerator crisper so they won’t be forgotten! Move healthy foods to the shelves and put items like eggs and condiments in the crisper. Angela will be happy to know I spent Sunday cleaning out my fridge and now the eggs are in the crisper!

Angela also inspired me to get back to my weekly meal plans. YAY! So look for some new meal plans in the next few weeks.

After drooling over the food, {and the chef} I promptly got my photo with Chef Richard!

Then we were sorted into teams to make fabulous beef recipes.

My favorite dish of the day… so easy and so yummy!

 

Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Ingredients

  • 4 beef tenderloin steaks, cut 3/4 inch thick (approx. 4 oz. each)
  • 1/2 tsp. coarse grind black pepper
  • 1 package (5 oz.) 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
  • 2-3 Tbsp. water
  • 1-1/2 tsp. olive oil
  • 1 tsp. white wine vinegar
  • 1/4 tsp. coarse grind black pepper
  • 1/8 tsp. salt

Instructions

Season steaks with 1/2 tsp. 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.

Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life”.

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This event was sponsored by The Texas Beef Council who gave me a nice goodie bag and lunch.

About Amy Locurto

Amy is a creative mom of two and graphic designer. When she's not working on Living Locurto, she's busy designing Printable Party Supplies and working on I Heart Faces, her photography blog. Find Amy on Facebook, Google+, Pinterest, and Instagram.

Comments

  1. I just found your blog from pinterest …. love your site and looking forward to subscribing!

  2. slowfoodmitch says:

    I love the flavor of beef and I have eaten plenty over the past 50 plus years. I am all in favor of the Healthy Beef Cookbook because I am not ready to give up that beef experience. One of the secrets that I fell upon six years ago while living in Wyoming cattle country was grass-fed bison tenderloin. It tastes like beef, but it is lower in cholesterol than chicken or salmon (and, of course, beef). There are several reliable producers, but the source that I have come to rely on is http://www.highplainsbison.com.

  3. What a wonderful opportunity. I love the tip about moving the fruit and veggies out of the crisper and in plain sight! This salad looks wonderful and I am so glad you shared it. Thank you, also, for linking up to Tempt My Tummy Tuesday.

  4. oh my goodness, that looks unbelievably delicious!! must find some good beef and get cooking! my husband thanks you for sharing that divine recipe!! ;)

  5. Y’all only like the Tenderloin Cranberry and Pear salad because I cooked the beef. Come on, admit it. :)

    I went home and made it again the very next day. Its a new favorite.

  6. Yumm…sounds delicious! Looks like a fun event, too!

  7. Currently Browsing: http://is.gd/fmhR3 – beef tenderloin, cranberry salad from @LivingLocurto #txbeef – I tasted it and it is GOOD

  8. HEY!!! I made that salad! :)

    It was AWESOME meeting you!

  9. Yum!!!

    I gave your blog an award on my blog. Go check it out!

  10. @livinglocurto I was so excited I forgot to include the link to your fun blog post and YUMMY tenderloin salad :) http://cot.ag/crrX3a

  11. LivingLocurto.com shares a yummy fall recipe http://bit.ly/bQyKxC http://fb.me/FuE7J95r

  12. RT @livinglocurto: Yummy Beef Tenderloin, Cranberry and Pear Salad & Time with Fellow Bloggers: http://t.co/3XK97Bs #txbeef

  13. Oh my! Beef and blogging – 2 of my favorite things! That honey-mustard dressing looks delish!

  14. Oh my gosh YUM!

  15. That was fun wasn’t it. I loved the dishes….wish I could have tasted more. Dang allergies.

  16. I looked at the first picture and went hey, she’s totally at my office! My office is located in the back of the culinary school since I work for the distributor side. How random is that?

  17. Wow, this looks delicious! This recipe also looks like it’s gluten-free, which works for me!

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