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Tenderloin, Cranberry & Pear Salad with Honey Mustard Dressing




  • 4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)
  • 1/2 tsp. coarse ground black pepper


  • 1/2 cup prepared honey mustard
  • 1 to 3 T water
  • 1 1/2 T olive oil
  • 1 tsp. white wine vinegar
  • 1/4 tsp. coarse ground black pepper
  • 1/8 tsp. salt


  • 1 package (5 ounces) mixed baby salad greens
  • 1 medium red or green pear, cored, cut into 16 wedges
  • 1/4 cup dried cranberries
  • 1/4 cup coarsely chopped Pecans, toasted
  • 1/4 cup crumbled Goat Cheese (optional)
  • Salt, as desired



  • Season beef steaks with pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium-rare to medium doneness, turning occasionally.
  • Meanwhile, whisk honey mustard dressing ingredients in small bowl until well blended. Set aside. Divide salad greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
  • Carve steaks into thin slices, season with salt as desired. Divide steak slices evenly over each salad. Top each salad evenly with dressing, pecans and goat cheese, if desired.


  • Recipe courtesy of: the Tehama County Cattle Women for the Healthy Beef Cookbook
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