Tenderloin, Cranberry & Pear Salad with Honey Mustard Dressing » US Cranberries

Ingredients

• 4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)
• 1/2 tsp. coarse ground black pepper
• 1/2 cup prepared honey mustard
• 1 to 3 T water
• 1 1/2 T olive oil
• 1 tsp. white wine vinegar
• 1/4 tsp. coarse ground black pepper
• 1/8 tsp. salt
• 1 package (5 ounces) mixed baby salad greens
• 1 medium red or green 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)
• Salt, as desired