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Makes 4 Servings

Ingredients

• 4 beef tenderloin steaks, cut 3/4-inch thick (4 ounces each)
• 1/2 teaspoon coarse grind black pepper
• One 5-ounce package 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 extra virgin 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 a large nonstick skillet over medium heat until hot. Place the steaks in the skillet and cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
2. Meanwhile whisk together the honey mustard, water, olive oil, vinegar, pepper, and salt in a medium bowl until well blended. Set aside.
3. Divide the greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries. Carve the steaks into thin slices; season with salt as desired. Divide steak slices evenly over the salad. Top each salad with the dressing, pecans, and goat cheese, as desired.

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.