4beef Tenderloin Steakscut 3/4 inch thick (4 ounces each)
1/2teaspoonfreshly ground black pepper
1package5 ounces mixed baby salad greens
1medium red or green ripe pearcored, cut into 16 wedges
1/4cupdried cranberries
1/4cupcoarsely chopped pecanstoasted
1/4cupcrumbled goat cheeseoptional
Honey Mustard Dressing:
1/2cupprepared honey mustard
2 to 3tablespoonswater
1-1/2teaspoonsolive oil
1teaspoonwhite wine vinegar
1/4teaspoonfreshly ground black pepper
1/8teaspoonsalt
Instructions
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.
Notes
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.