Highlights of Texas Beef

Busy morning here after our day trip yesterday. Have tons to tell you and GOODIES to share with you too! So stay tuned. But since I need to take kittens to their new home today. And there is Cinco de Mayo in the park with a dance going on. I am going to give you some teasers. I will be back soon to give you more about it all!

 The Other Mother who was my run away date for the day.  We had a blast.  Here she is in her best Top Chef form!

 Beef ranch steak with heirloom tomatoes. 

 Chef Richard Chamberalin of Chamberlain Steak & Chop House

 Was great to have everything ready for us that Texas Beef set up for us.

 Yummy, Nolan Ryan steaks ready to cook.  A little cracked pepper and heat....and viola'.

Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing Salads

Serves 4

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

4 beef tenderloin steaks, cut 3/4 inch thick (approx. 4 oz. each)

1/2 tsp. coarse grind black pepper

1 package (5 oz.) mixed baby salad greens

1 medium red or green pear, cored, cut into 16 wedges

1/4 cup dried cranberries

salt

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 Tbsp. water

1-1/2 tsp. olive oil

1 tsp. white wine vinegar

1/4 tsp. coarse grind black pepper

1/8 tsp. salt

Instructions

Season steaks with 1/2 tsp. pepper. Heat large nonstick 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.

Suggestions

To toast pecans, spread in single layer on metal baking sheet. Bake in 350 degree oven 3 to 5 minutes, or until lightly browned, stirring occasionally. Watch carefully to prevent burning. Set aside to cool.

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