If you also want to eat a tasty salad in the cold months, a warm salad is ideal for that. We have a delicious recipe for a tenderloin, cranberry and pear salad here. Ready in just 25 minutes, this is a go-to for quick and nutritious weeknight meals.
Servings:4
Preparation time:25 minutes
Ingredients:
4 beef fillet steaks, sliced 2 cm thick (125 grams each)
1/2 teaspoon freshly ground black pepper
1 bag (200 grams) mixed salad
1 medium green ripe pear, cored, cut into 16 wedges
40 grams dried cranberries
40 grams coarsely chopped pecans, toasted
25 grams crumbled goat's cheese (optional)
Honey Mustard Dressing:
40 grams prepared honey mustard
2 to 3 tablespoons water
1.5 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon freshly ground black pepper
1 /8 teaspoon salt
Preparation: Season the tenderloin steaks with 1/2 teaspoon pepper. Heat a large nonstick skillet over medium heat. Place the tenderloin in the skillet; bake for 7 to 10 minutes for medium rare to medium, turning occasionally.
Meanwhile, whisk together the honey mustard dressing ingredients in a small bowl until well blended. Set aside. Divide the salad evenly between 4 plates. Place the pear wedges and dried cranberries on top.
Cut tenderloin into thin slices; season with salt. Divide the slices of tenderloin over the salads. Top each salad with dressing, pecans, and goat cheese, if desired.
