Beef Tenderloin, Cranberry and Pear Salad Recipe | Blue Rhino

Ingredients

• 4 (4 oz ea) Beef Tenderloin Steaks, cut 3/4 inch thick
• 1/2 tsp Freshly Ground Black Pepper
• 1 package (5 oz) Mixed Baby Salad Greens
• 1 md 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 tbsp Water
• 1-1/2 tsp Olive Oil
• 1 tsp White Wine Vinegar
• 1/4 tsp Freshly Ground Black Pepper
• 1/8 tsp Salt