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Ingredients:
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4 |
beef
tenderloin steaks, cut
3/4 inch thick (4 ounces
each) |
|
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1/2 |
teaspoon
coarse grind black
pepper |
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1 |
package
(5 ounces) mixed baby
salad greens
|
|
1 |
medium
red or green
pear, cored, cut into 16
wedges
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1/4 |
cup
dried cranberries |
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|
Salt |
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1/4 |
cup
coarsely chopped pecans,
toasted |
|
1/4 |
cup
crumbled goat cheese
(optional) |
|
Honey
Mustard Dressing: |
|
1/2 |
cup
prepared honey mustard |
|
2 to 3 |
tablespoons water
|
|
1-1/2 |
teaspoons
olive oil |
|
1 |
teaspoon
white wine vinegar |
|
1/4 |
teaspoon
coarse grind black
pepper |
|
1/8 |
teaspoon
salt |
Directions:
1.
Season beef
steaks with 1/2 teaspoon
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.
2.
Meanwhile
whisk Honey Mustard Dressing
ingredients in small bowl
until well blended. Set
aside. Divide greens evenly
among 4 plates. Top evenly
with pear wedges and dried
cranberries.
3.
Carve steaks
into thin slices; season
with salt as desired. Divide
steak slices evenly over
salads. Top each salad
evenly with dressing, pecans
and goat cheese, if desired.
Nutrition
information per serving:
321 calories; 14 g fat (3 g
saturated fat; 7 g
monounsaturated fat); 67 mg
cholesterol; 434 mg sodium;
21 g carbohydrate; 3.3 g
fiber; 26 g protein; 7.6 mg
niacin; 0.6 mg vitamin B6;
1.4 mcg vitamin B12;
2.4 mg iron; 30.0 mcg
selenium; 5.1 mg zinc.
This recipe
is an excellent source of
protein, niacin, vitamin B6,
vitamin B12,
selenium and zinc, and a
good source of fiber and
iron.
Cook’s
Tip: To toast pecans,
spread in single layer on
metal baking sheet. Bake in
350°F oven 3 to 5 minutes or
until lightly browned,
stirring occasionally.
(Watch carefully to prevent
burning.) Set aside to cool.
This recipe can
be found in the new The Healthy Beef Cookbook,
published by John Wiley & Sons, Inc.
Order
Yours Today!
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