Beef Tenderloin, Cranberry and Pear Salad
Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.
Cook Time: 25 Minutes
Servings: 4
Ingredients: 13
Ingredients
Honey Mustard Dressing:
Preparation
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Step 1
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.
Cooking 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.
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Step 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.
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Step 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.
Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin HarcourtCooking 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.
Nutrition Information
386 Calories
3.6g SAT FAT
25g PROTEIN
3.8 mg IRON
4.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 386 Calories; 166.5 Calories from fat; 18.5g Total Fat (3.6 g Saturated Fat; 0.3 g Trans Fat; 3.6 g Polyunsaturated Fat; 10.2 g Monounsaturated Fat;) 68 mg Cholesterol; 278 mg Sodium; 24.5 g Total Carbohydrate; 4.2 g Dietary Fiber; 24.8 g Protein; 3.8 mg Iron; 557 mg Potassium; 4.9 mg NE Niacin; 0.6 mg Vitamin B6; 3.3 mcg Vitamin B12; 4.2 mg Zinc; 21.1 mcg Selenium; 57.1 mg Choline.
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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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I'm not a salad eater or a mustard fan, but when you pair this with a smoked tenderloin, It does not get any better than this. Simple to make, you can make the honey mustard dressing or use your favorite brand, either way, you can't go wrong with this! I am always looking for easy recipes so I can get my grandkids in the kitchen to help me out. What a great recipe to get them involved in cooking and spending time with me. You can eat this salad with any steak and be happy.
The salad is the perfect balance of tangy and sweet to balance out the savory beef tenderloin
Delicious fall or holiday salad!