•  Beef Stroganoff  •  Peppered Beef with Balsamic Vinegar Sauce  •  Oriental Beef Lettuce Wraps
 •  Mini Steak Tacos with Spicy Pico De Gallo  •  Tenderloin, Cranberry and Pear Salad w/Honey Mustard Dressing The addition of fresh pears to this wonderful salad adds quite a bit of fiber to each serving.

Ingredients[Print Recipe]

• 4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)
• 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

Directions

1. 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.
2. 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.
3. Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.