Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.
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.
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.
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
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.
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