Beef Tenderloin Salad
Beef Tenderloin Salad Recipe! With a mix of cranberries and pears, topped with honey mustard dressing, this sweet and tangy salad is addicting.
Yield: 4
Calories: 321kcal
Ingredients
- 4 beef tenderloin steaks cut 3/4 inch thick (approx. 4 oz. each)
- ½ teaspoon coarse grind black pepper
- 1 package 5 oz. mixed baby salad greens
- 1 medium red or green pear cored, cut into 16 wedges
- ¼ cup dried cranberries
- salt
- ¼ cup coarsely chopped pecans toasted
- ¼ cup crumbled goat cheese optional
- Honey Mustard Dressing
- ½ cup prepared honey mustard
- 2-3 tablespoon water
- 1-1/2 teaspoon olive oil
- 1 tsp. white wine vinegar
- ¼ tsp. coarse grind black pepper
- ⅛ tsp. salt
Instructions
- Season beef tenderloin steaks with 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.
- Whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside.
- Divide salad greens evenly among 4 plates.
- Top with fresh pear wedges and dried cranberries.
- Carve steaks into thin slices.
- Add steak slices to salads.
- Top each salad evenly with dressing, pecans and goat cheese.
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Nutrition
Serving: 1g | Calories: 321kcal | Carbohydrates: 21g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 434mg | Fiber: 3.3g