Tenderloin, Cranberry And Pear Salad With Honey Mustard Dressing

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Beef Board Recipes


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4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)

1/2 teaspoon coarse grind black pepper

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)

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

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