Ingredients
Scale
- Maple Dijon Vinaigrette (see recipe above)
- 5– ounces mixed salad greens (rinsed)
- 6– ounce beef tenderloin filet (preferably 100% grass-fed (optional))
- salt and pepper to taste
- 1 pear (see notes)
- 1/2 cup crumbled gorgonzola cheese
- 2 tablespoons chopped walnuts (toasted)
Instructions
- Pull your steak out of the fridge to let it come to room temperature. Salt and pepper to taste prior to cooking. Preheat the oven to 400 degrees F (see notes).
- In a non-stick, oven-safe skillet, cook the tenderloin on medium-high heat for 1-2 minutes on all sides.
- Transfer the steak to the oven and cook for an additional 5 minutes per side, or until it’s done to your liking.
- While the steak is cooking, toast your walnuts in a pan over low heat, tossing occasionally, until fragrant. Remove from heat and set aside.
- Wash and chop your pear into bite-sized pieces.
- Pull your steak out of the oven and let it rest a few minutes before slicing into strips.
- Combine the mixed greens with the dressing and pear, tossing well to coat.
- Divide the salad mixture onto two plates and top each with half of the gorgonzola, steak, and toasted walnuts.
Notes
We recommend organic ingredients whenever possible.
Some say that it’s not necessary to bring your steak to room temperature before cooking it. And some may prefer a grilled steak to a stove-top/oven steak. If you have a particular way you like to prep and cook your steak, by all means, go with that. And if you are a vegetarian, just leave it off.
Any variety of pear or even an apple will work, but an asian pear (also known as an apple pear) is especially delicious if you can find one.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
