Beef Tenderloin, Cranberry and Pear Salad
Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.
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Cooking tools:
- Nonstick skillet
- Stove
- Measuring spoon
- Mixing bowl
- Whisk
- Chef's knife
- Carving knife
- Cutting board
- Plate
Ingredients
- 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)
- 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
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