Thank you to the Wisconsin Beef Council for providing this week’s delectable recipe.
Spring has sprung across Wisconsin and we all are looking to enjoy a little lighter fare. Gone are the freezing cold temperatures, so now is a great time to fire up the grill, and beef up your salad routine!
This delicious salad recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline. Ready in just 25 minutes, this will be a go-to for quick and nutritious weeknight meals.
Beef Tenderloin, Cranberry and Pear Salad
Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.
- 4 beef Tenderloin Steaks cut 3/4 inch thick (4 ounces each)
- 1/2 teaspoon freshly ground black pepper
- 1 package 5 ounces mixed baby salad greens
- 1 medium red or green ripe 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
- 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 freshly ground black pepper
- 1/8 teaspoon salt
- Season beef Tenderloin Steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 7 to 10 minutes (timings remain the same for gas grill) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Do not overcook.
- 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 salads. 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.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline. Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.
Calories: 386kcalCarbohydrates: 24.5gProtein: 24.8gFat: 18.5gSaturated Fat: 3.6gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 10.2gTrans Fat: 0.3gCholesterol: 68mgSodium: 278mgPotassium: 557mgFiber: 4.2gIron: 3.8mg
Tried this recipe?Let us know how it was!