Ingredients

4 beef tenderloin steaks, cut ¾” thick (4 oz. each)

½ teas. fresh coarsely ground black pepper

1 pkg. (5 oz.) mixed baby salad greens

1 medium red or green pear, cored, sliced into wedges

¼ C. dried cranberries

¼ tsp. sea salt

¼ C. coarsely chopped pecans, toasted

¼ C. crumbled goat cheese (opt.)

Honey Mustard Dressing

½ C. prepared honey mustard

2-3 T. water

1 ½ tsp. Blood Orange Extra Virgin Olive Oil

1 tsp. Pomegranate Balsamic Vinegar

¼ tsp. fresh coarsely ground black pepper

¼ tsp. sea salt

Season beef steaks with pepper.  Heat large non-stick skillet over medium heat until hot.  Place steaks in skillet and cook 7-9 minutes for medium rare to medium 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.

• Tags: blood orange EVOO, blood orange olive oil, cranberries, pears, pomegranate balsamic vinegar