Cranberry & Pear Salad with Honey Mustard Dressing


Tenderloin, Cranberry and Pear Salad

Total Recipe Time: 25 minutes

Serves 4


  • 4 beef Tenderloin Steaks, cut 3/4 inch think (4 ounces each)
  • 1/2 teaspoon coarse grind black pepper
  • 1 package (5 ounces) mixed baby salad greens
  • 1 red or green pear, cored, cut into 16 wedges
  • 1/4 cup dried cranberries
  • 1/4 cup coarsely chopped pecans, toasted 
  • 1/4 cup crumbled goat cheese (optional)

Honey Mustard Dressing ingredients

  • 1/2 cup prepared honey mustard
  • 2 to 3 tablespoon water
  • 1-1/2 teaspoon olive oil 
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon coarse grind black pepper
  • 1/8 teaspoon salt


  • 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 (145F) to medium (160F) 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, cranberries, pecans and goat cheese, if desired.