As a seasoned home cook, I know salads don't have to be cold to be satisfying during winter. This warm tenderloin, cranberry, and pear salad delivers rich flavors and nutrition in just 25 minutes—perfect for busy weeknights.
Servings: 4
Preparation time: 25 minutes
Ingredients:
4 beef fillet steaks, sliced 2 cm thick (125 grams each)
1/2 teaspoon freshly ground black pepper
1 bag (200 grams) mixed salad
1 medium green ripe pear, cored, cut into 16 wedges
40 grams dried cranberries
40 grams coarsely chopped pecans, toasted
25 grams crumbled goat's cheese (optional)
Honey Mustard Dressing:
40 grams prepared honey mustard
2 to 3 tablespoons water
1.5 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Preparation: Season the tenderloin steaks with 1/2 teaspoon pepper. Heat a large nonstick skillet over medium heat. Add the tenderloin; cook for 7 to 10 minutes for medium-rare to medium, turning occasionally.
Meanwhile, whisk the honey mustard dressing ingredients in a small bowl until smooth. Set aside. Divide the salad evenly among 4 plates. Top with pear wedges and dried cranberries.
Slice the tenderloin thinly; season with salt. Arrange slices over the salads. Drizzle with dressing, then sprinkle with pecans and goat cheese, if using.
