Recipes

4 beef Tenderloin Steaks, cut ¾ in thick (4 oz each)

½ t freshly ground black pepper

1 package (5 oz) mixed baby salad greens

1 med red or green ripe pear, cored, cut into 16 wedges

¼ c dried cranberries

¼ c coarsely chopped pecans, toasted

¼ c crumbled goat cheese (optional)

Honey Mustard Dressing:

½ c prepared honey mustard               2-3 T water

1 ½ t olive oil                                       1 t white wine vinegar

¼ t freshly ground black pepper          ⅛ t salt

Season beef tenderloin steaks with pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) 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. Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt. Recipe courtesy of Beef – it’s what’s for dinner. 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.