• Prep time: 15 minutes
  • Cook time: 10 minutes
  • Serves 4


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


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