Beef Recipes: Tenderloin Cranberry and Pear Salad w/ Honey Mustard Dressing #txBeef
  • For the salad:
  • 4 beef tenderloin steaks (4 oz. each)
  • ½ t course ground pepper
  • 1 T minced garlic
  • 1 5 oz pkg mixed baby salad greens
  • 1 medium pear, cored and wedged
  • ¼ c dried cranberries
  • ¼ c chopped pecans
  • ¼ c crumbled feta cheese
  • For the dressing:
  • ½ c honey mustard
  • 2-3 T water
  • 1½ t olive oil
  • 1 t white wine vinegar
  • ¼ t course ground black pepper
  • ⅛ t salt
  1. Pop the steaks on a low-medium grill, cooking on both sides until you get the degree of done-ness that makes birds sing. I understand this is different for everyone. Here are some tips for grilling beef.
  2. While that is going, toss your pecans on a cookie sheet and bake them in a 350 degree oven for about 3-5 minutes to toast them.
  3. Core and slice your pear.
  4. Once the steak is done on the grill, bring it in and let it rest about 10 minutes. Once it has rested, slice it up into thin strips.
  5. Now you will assemble the salads on each plate. It is easy peasy. You're going to divvy up the salad ingredients into fours. Place a fourth of the bag of baby greens on each plate.
  6. Top each salad with a fourth of the pear wedges, a fourth of the cranberries and a fourth of the crumbled feta.
  7. Top each salad with sliced tenderloin steak. Then top each salad with pecans.
  8. Next, prepare the salad dressing. Mix each of the dressing ingredients in a bowl and whisk it all together. I added a little extra salt (Kosher), just a pinch, and a little extra white wine vinegar.
  9. Drizzle the dressing over the salad and dinner is served.
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