Wednesday, September 22, 2010

Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

I saw this recipe on Living Locurto. I just knew you'd all want to make it, so please do. And then bring me some!

Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

•4 beef tenderloin steaks, cut 3/4 inch thick (approx. 4 oz. each)
•1/2 tsp. coarse grind black pepper
•1 package (5 oz.) 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)
Honey Mustard Dressing

•1/2 cup prepared honey mustard
•2-3 Tbsp. water
•1-1/2 tsp. olive oil
•1 tsp. white wine vinegar
•1/4 tsp. coarse grind black pepper
•1/8 tsp. salt

Season steaks with 1/2 tsp. pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally.

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.


chelse said...

oh that looks good enough for me to actually muster up the strength to cook!

Shell said...

Where do you buy goat cheese pray tell?