Tenderloin, Cranberry And Pear Salad With Honey Mustard Dressing

268

Recipe categories: Filet Mignon | Salads | Steaks | Lighter Options | Quick and Easy

Recipe Finder

20 min
Prep Time
10 min
Cook Time
4
Servings
View...
Nutrition

Find Recipes on Our Steak Time App

These Omaha Steaks Beef Tenderloin Steaks are seasoned with pepper and served with a delicious sweet-and-tangy salad. Use baby salad greens, pears, and cranberries topped with a made-from-scratch honey mustard dressing to create a healthy side; garnish with roasted pecans and goat cheese for a final touch to this quick and easy meal.

Featured Omaha Steaks Product:

4 (6 oz.) Filet Mignons 453WZH
Reg. $93.99 | Now Only $54.99

Ingredients

4 Omaha Steaks Beef Tenderloin Steaks
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)

Honey Mustard Dressing:

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

Season beef steaks with 1/2 teaspoon 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 salad.
Top each salad evenly with dressing, pecans and goat cheese, if desired.

Cook's Tip: To toast pecans, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.

Recipe and Photo courtesy of The Beef Checkoff