Tenderloin, Cranberry and Pear Salad With Honey Mustard Dressing

• 4 (4 ounce) beef tenderloin steaks, cut 3/4 inch thick
• 12 teaspoon coarse black pepper
• 1 (5 ounce) package mixed baby greens
• 1 medium red pears or 1 medium green pear, cored, cut into 16 wedges
• 14 cup dried cranberries
• salt
• 14 cup coarsely chopped pecans, toasted
• 14 cup crumbled goat cheese (optional)
• 12 cup prepared honey mustard
• 2 -3 tablespoons water
• 1 12 teaspoons olive oil
• 1 teaspoon white wine vinegar
• 14 teaspoon coarse black pepper
• 18 teaspoon salt

1. Season beef steaks with 1/2 teaspoon pepper.
2. Heat large nonstick skillet over medium heat until hot.
3. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally.
4. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended.
5. Set aside.
6. Divide greens evenly among 4 plates.
7. Top evenly with pear wedges and dried cranberries.
8. Carve steaks into thin slices; season with salt as desired.
9. Divide steak slices evenly over salads.
10. Top each salad evenly with dressing, pecans and goat cheese, if desired.

beef tenderloin, black pepper, baby greens, red pears, cranberries, salt, pecans, goat cheese, honey, water, olive oil, white wine vinegar, black pepper, salt

Taken from www.food.com/recipe/tenderloin-cranberry-and-pear-salad-with-honey-mustard-dressing-492850 (may not work)