Cranberry and Pear Salad
Makes 4 servings.

Ingredients:
4 Tender Ridge™ Angus beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)
1/2 teaspoon coarse grind black pepper
1 package (5 ounces) mixed baby salad greens
1 medium red or green pear, cored, cut into 16 wedges
1/4 cup dried cranberries
Salt
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)

Honey Mustard Dressing:
1/2 cup prepared honey mustard
2 to 3 tablespoons water
1-1/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon coarse grind black pepper
1/8 teaspoon salt

Instructions:
1. Season beef steaks with 1/2 teaspoon pepper. Place steaks on grill over medium, ash-covered coals. Grill steaks 7 to 9 minutes, or until meat reaches (on a meat thermometer) an internal temperature of 160°F for medium 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 greens. Top each salad evenly with dressing, pecans and goat cheese, if desired.

Courtesy Cattlemen’s Beef Board

Note: Cooking times will vary based on the thickness and shape of the roast. Internal temperature is the most accurate method for determining doneness. For medium-rare, remove the roast at 130ºF. For medium, 140ºF, and for well done, 155ºF.

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