Love Me Tenderloin Salad

• 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

Directions

• Season steaks with salt and pepper.
• Heat large nonstick skillet over medium high heat until hot (should be too hot to hold hand over for five seconds).
• 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.
• While steak is cooking, stir honey mustard dressing ingredients in small bowl until well blended. Set aside.
• Slice steak into thin pieces once done cooking.
• Arrange greens on serving plate and top with steak slices, pear slices, dried cranberries, chopped pecans and goat cheese.
• 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