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Tenderloin, Cranberry And Pear Salad With Honey Mustard Dressing
Featured Omaha Steaks Product
- 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
- 1/4 cup coarsely chopped pecans, toasted
- 1/4 cup crumbled goat cheese (optional)
- 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
- 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.
Recipe and Photo courtesy of The Beef Checkoff
Savings shown over aggregated single item base price. Photos are exemplary of product advertised.
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