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Love Me Tenderloin Salad

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  • 16 oz. beef tenderloin (cut into four 4 oz. filets)
  • ½ tsp. salt
  • ½ tsp. coarse ground pepper
  • 10 oz. mixed baby salad greens
  • 1 large red pear (cored and cut into 16 slices)
  • ¼ cup dried cranberries
  • ¼ cup toasted pecans (coarsely chopped)
  • ¼ cup goat cheese (crumbled)

Honey Mustard Dressing Ingredients

  • ½ cup prepared honey mustard (not honey mustard salad dressing)
  • 4 Tbsp. water
  • 1 tsp. olive oil
  • 3 tsp. sugar
  • 1 tsp. white wine vinegar


  1. Season steaks with salt and pepper.
  2. Heat large nonstick skillet over medium high heat until hot (should be too hot to hold hand over for five seconds).
  3. Place steaks in skillet; cook 7-9 minutes for medium rare to medium, turning occasionally. Do not turn steaks until the meat releases from the pan without tearing.
  4. While steak is cooking, stir honey mustard dressing ingredients in small bowl until well blended. Set aside.
  5. Slice steak into thin pieces once done cooking.
  6. Arrange greens on serving plate and top with steak slices, pear slices, dried cranberries, chopped pecans and goat cheese.
  7. Drizzle honey mustard dressing over the top of the salad and serve. 

Nutrition Analysis*
Serves: 4 | Serving Size: 4 oz. filet, ¼ salad mixture, 2 Tbsp. of dressing

Calories: 339         
Sodium: 374 mg           
Fat: 13 g         
Saturated Fat: 6.5 g          
Carbohydrates: 27 g
Protein: 29 g                 

*includes 2 Tbsp. of dressing

Recipe provided by Cooper Clinic Nutrition