Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Prep Time : 15 minutes
Cook Time : 10 minutes
Serves : 4

Ingredients

4 Nolan Ryan's All-Natural 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

salt

1/4 cup coarsely chopped pecans, toasted

1/4 cup crumbled goat cheese (optional)

Honey Mustard Dressing:

1/2 cup prepared honey mustard

2-3 Tbsp. water

1-1/2 tsp. olive oil

1 tsp. white wine vinegar

1/4 tsp. coarse grind black pepper

1/8 tsp. salt

Instructions

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.