In the Kitchen: Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing - | Lufkin and Nacogdoches, Texas

In the Kitchen: Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Total preparation and cooking time: 25 minutes

4          beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)

½         tsp coarse grind black pepper

1          package (5 oz.) mixed baby salad greens

1          medium red or green pear, cored, cut into 16 wedges

¼         cup dried cranberries


¼         cup coarsely chopped pecans, toasted

¼         cup crumbled goat cheese (optional)

Honey Mustard Dressing:

½         cup prepared honey mustard

2 to 3   Tbsp water

1 ½      tsp olive oil

1          tsp white wine vinegar

¼         tsp coarse grind black pepper

1/8       tsp salt

  1. Season beef steaks with 1/2 teaspoon 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.
  2. 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.
  3. 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.

Makes 4 servings.

Cook’s Tip: To toast pecans, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.

Nutrition information per serving: 321 calories; 14 g fat (3 g saturated fat; 7 g monounsaturated fat); 67 mg cholesterol; 434 mg sodium; 21 g carbohydrate; 3.3 g fiber; 26 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.4 mg iron; 30.0 mcg selenium; 5.1 mg zinc.

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