4 beef tenderloin steaks, cut ¾ inch thick (4 ounces each)
1/2 teaspoon coarse ground 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 Mariani Sweetened Dried Cranberries
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)
Honey Mustard Dressing
1/2 cup prepared honey mustard
2-3 tablespoons water
1-1 1/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon coarse ground black pepper
1/8 teaspoon salt
Season beef steaks with 1/2 teaspoon pepper. Heat large non-stick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 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, if desired.