Tenderloin Cranberry Pear Salad with Honey Mustard

Prep Time:
15 minutes
Cook Time:
10 minutes
4 servings

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4(4 oz.) beef tenderloin steaks, 3/4 inch thick,

*black pepper, to taste,

1pkg. (6 oz.) H-E-B Baby Spinach and Spring Mix,

2medium Pears, sliced into 8 wedges,

1/4c.H-E-B Sweetened Dried Cranberries,

1/4c.H-E-B Chopped Walnuts, toasted,

*Honey Mustard Dressing,

1/2c.H-E-B Cheese Nugget Blend,


1Season steaks with pepper. Heat large nonstick skillet over Medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for Medium doneness, turning occasionally.

2Meanwhile, divide greens among 4 plates. Top with pear wedges, cranberries and walnuts.

3Carve steaks into thin slices; divide evenly over salad. Top each salad with dressing and cheese.

Nutritional Information

Calories: 320, Total Fat: 15g, Saturated Fat: 5g, Sodium: 160mg, Carbohydrates: 24g, Dietary Fiber: 4g, Protein: 27g

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