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Recipe

Tenderloin Steak with Pear, Pecan & Blue Cheese Salad

Cook time
25 min
Serves
2, 3 or 4
Steps
5
Tenderloin Steak with Pear, Pecan & Blue Cheese Salad

Ingredients

Steak

  • Tenderloin SteakFrom the counter400 g
  • Garlic butter25 g

Salad

  • Pecan nuts40 g
  • Romaine lettuce200 g
  • Pear1
  • Blue cheese60 g
  • Dried cranberries30 g

Dressing

  • Shallots1
  • Olive oil2 tbsp
  • White balsamic vinegar15 ml
  • Dijon mustard6 g
  • Honey15 g

Method

  1. Toast pecans

    • Preheat the oven to 200°C/180°C fan.
    • Heat a dry pan over medium heat.
    • Add the pecans and toast for 2–3 minutes until lightly golden and fragrant.
    • Transfer to a chopping board, allow to cool slightly, then roughly chop.

  2. Fry steak

    • Pat the steaks dry with kitchen paper.
    • Rub with oil and season with salt.
    • Heat a large pan over high heat.
    • Once very hot, fry the steaks for 2-4 min on each side.
    • Place on a baking tray and evenly divide the garlic butter on each fillet.
    • Finish in the oven for 4-6 min or until cooked as preferred.
    • Transfer to a plate and leave to rest for 10 min.
    • Once rested, season generously with pepper.

  3. Prep

    • Peel and finely chop the onion.
    • Roughly chop the lettuce.
    • Thinly slice the pear.

    Tip: To prevent the pears from turning brown, submerge them in a bowl of water with the juice of half a lemon!

  4. Make dressing

    • In a bowl, whisk together the olive oil, white balsamic vinegar, Dijon mustard, honey and onion.
    • Season with salt and pepper to taste.
    • Set aside.

  5. Serve

    • Toss the lettuce, pears and pecans in the dressing.
    • Divide the salad among plates.
    • Crumble over the blue cheese and sprinkle the dried cranberries on top of the salad.
    • Serve the Tenderloin Steak and Pear, Pecan and Blue Cheese Salad with Honey Dijon Vinaigrette.