Beef Tenderloin, Cranberry & Pear Salad

Description:

*In a 350°f oven, toast pecans on a single layer baking sheet for 3 to 5 minutes or until lightly browned.

#Verify the internal temperature is 160°F with a food thermometer.

Nutrition Facts Per Serving:

321 calories, 14 g fat, 3 g saturated fat, 7 g monounsaturated fat, 67 mg cholesterol, 434 mg sodium, 21 g carbohydrates, 3.3 g fiber, 26 g protein, 2 .4 mg iron, 5.1 mg zinc.

Recipe as seen in the Healthy Beef Cookbook, published by
John Wiley & Sons.

Ingredients:

4 Big Y® All Natural Angus Beef tenderloin steaks,
cut 3⁄4-inch thick (4 ounces each)
1⁄2 teaspoon coarse grind black pepper
2⁄3 package (8 ounces) Fresh Express® Spring Mix
1 medium red or green pear, cored, and cut into
16 wedges
1⁄4 cup dried cranberries
– Big Y® salt to taste
1⁄4 cup coarsely chopped pecans, toasted*
1⁄4 cup crumbled goat cheese (optional)

Honey Mustard Dressing:
1⁄2 cup honey mustard
2-3 tablespoons water
11⁄2 teaspoons Big Y® olive oil
1 teaspoon white wine vinegar
1 teaspoon coarse grind black pepper
1⁄8 teaspoon Big Y® salt

Instructions:

Step 1: Season beef steaks with ½ teaspoon of pepper.
Step 2: Heat large nonstick skillet over medium heat until hot.
Step 3: Place steaks in skillet, turn occasionally, and cook
7-9 minutes to medium doneness.#
Step 4: Meanwhile, whisk together Honey Mustard Dressing
ingredients in a small bowl until well blended; set aside.
Step 5: Divide greens evenly among 4 plates and top
evenly with pear wedges and dried cranberries.
Step 6: Carve steaks into thin slices, season with
salt if desired.
Step 7: Divide steak slices evenly over salads.
Step 8: Top each salad evenly with dressing, pecans
and goat cheese.

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©Copyright 2010, Big Y Foods, Inc., Springfield, MA, (413) 784.0600
Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.