Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Makes 4 Servings

Prep time: 15 min.
Cooking time: 10 min.

Ingredients:

• 4 - beef tenderloin steaks, cut 3/4 inch thick (approx. 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
• 2-3 - Tablespoon water
• 1-1/2 - teaspoon olive oil
• 1 - teaspoon white wine vinegar
• 1/4 - teaspoon coarse grind black pepper
• 1/8 - teaspoon salt

Directions:

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

Alan's Kitchen Tip:

To toast pecans, you want to 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. Finally, set aside to cool.

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