Tenderloin, Cranberry And Pear Salad With Honey Mustard Dressing
Tenderloin, Cranberry And Pear Salad
  • 20 min
    Prep Time
  • 10 min
    Cook Time
  • 4
    Servings

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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
  1. Season beef steaks with 1/2 teaspoon pepper.
  2. Heat large nonstick skillet over medium heat until hot.
  3. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
  4. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended.
  5. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
  6. Carve steaks into thin slices; season with salt as desired.
  7. Divide steak slices evenly over salad.
  8. 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
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