Beef Tenderloin Steak Salad

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4

Our healthy and refreshing Beef Tenderloin Steak Salad will awaken your taste buds. Beef tenderloin steaks are cooked to perfection and paired with a bed of crisp mixed greens or butter lettuce. Delicate slices of green or yellow pears add a touch of sweetness, dried cranberries provide a burst of tangy flavor, and shaved parmesan cheese adds a creamy note. Drizzle the salad with a delectable honey balsamic dressing and savor this nourishing and delightful dish.

Ingredients

Swap Protein

Thomas Farms Tenderloin Steak

2 Thomas Farms beef tenderloin steaks
Kosher salt
Black pepper
1 tablespoon extra virgin olive oil
5 ounces of mixed greens or butter lettuce
1-2 green or yellow pears, sliced thinly
¼ cup dried cranberries
1/4 cup shaved parmesan cheese

Honey Balsamic dressing

¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
⅓ cup olive oil
Salt & pepper to taste

Instructions

Allow the steaks to come to room temperature for at least 30 minutes. Preheat the oven to 400 degrees F.
Heat oil in a cast iron skillet for about 2 minutes over high heat.
Once the oil is hot, add the steak to the hot pan and cook for 2 minutes. Flip and cook for another 2 minutes.
Turn off the heat and transfer the pan to the oven.
Cook for another 2-6 minutes until you reach your desired doneness. 2-3 minutes for rare, 3-4 minutes for medium rare, 4-6 for medium to well.
Remove the steak from the oven, transfer to a plate and let rest for 5 minutes before slicing.
While the steak is cooking make the dressing by adding all of the ingredients to a measuring cup or bowl. Whisk until well combined.
Assemble the salad on a large platter or bowl and pour the dressing over top.
Serve immediately and enjoy!

Ingredients

Swap Protein

Thomas Farms Strip Steak

2 Thomas Farms beef strip steaks
Kosher salt
Black pepper
1 tablespoon extra virgin olive oil
5 ounces of mixed greens or butter lettuce
1-2 green or yellow pears, sliced thinly
¼ cup dried cranberries
1/4 cup shaved parmesan cheese

Honey Balsamic dressing

¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
⅓ cup olive oil
Salt & pepper to taste

Instructions

Allow the steaks to come to room temperature for at least 30 minutes. Preheat the oven to 400 degrees F.
Heat oil in a cast iron skillet for about 2 minutes over high heat.
Once the oil is hot, add the steak to the hot pan and cook for 2 minutes. Flip and cook for another 2 minutes.
Turn off the heat and transfer the pan to the oven.
Cook for another 2-6 minutes until you reach your desired doneness. 2-3 minutes for rare, 3-4 minutes for medium rare, 4-6 for medium to well.
Remove the steak from the oven, transfer to a plate and let rest for 5 minutes before slicing.
While the steak is cooking make the dressing by adding all of the ingredients to a measuring cup or bowl. Whisk until well combined.
Assemble the salad on a large platter or bowl and pour the dressing over top.
Serve immediately and enjoy!