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.