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Tenderloin Cranberry Pear Salad with Honey Mustard

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes


4 servings


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

*  black pepper, to taste

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

2  medium Pears, sliced into 8 wedges

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

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

*  Honey Mustard Dressing

1/2  c.  H-E-B Cheese Nugget Blend


Season 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.

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

Carve 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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