•  Beef Stroganoff  •  Peppered Beef with Balsamic Vinegar Sauce  •  Oriental Beef Lettuce Wraps
 •  Mini Steak Tacos with Spicy Pico De Gallo  •  Tenderloin, Cranberry and Pear Salad w/Honey Mustard Dressing The addition of fresh pears to this wonderful salad adds quite a bit of fiber to each serving.

Ingredients[Print Recipe]

• 4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)
• 1/2 teaspoon coarse grind black pepper
• 1 package (5 ounces) mixed baby salad greens
• 1 medium red or green pear, cored, cut into 16 wedges
• 1/4 cup dried cranberries
• Salt
• 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 tablespoons water
• 1 1/2 teaspoons olive oil
• 1 teaspoon white wine vinegar
• 1/4 teaspoon coarse grind black pepper
• 1/8 teaspoon salt

Directions

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.

Black Angus Choice beef is exclusively available at Price Cutter.