13 Ingredients
Makes 4 servings
25 minutes
Nutrition information per serving: 386 Calories; 166.5 Calories from fat; 18.5g Total Fat (3.6 g Saturated Fat; 0.3 g Trans Fat; 3.6 g Polyunsaturated Fat; 10.2 g Monounsaturated Fat;) 68 mg Cholesterol; 278 mg Sodium; 24.5 g Total Carbohydrate; 4.2 g Dietary Fiber; 24.8 g Protein; 3.8 mg Iron; 557 mg Potassium; 4.9 mg NE Niacin; 0.6 mg Vitamin B6; 3.3 mcg Vitamin B12; 4.2 mg Zinc; 21.1 mcg Selenium; 57.1 mg Choline
4 beef Tenderloin Steaks, cut 3/4 inch thick (4 ounces each)
1/2 cup prepared honey mustard
To grill, place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 7 to 10 minutes (timings remain the same for gas grill) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Do not overcook.
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.
1. Season beef Tenderloin Steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) 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.
Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.
Source: beefitswhatsfordinner.com
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