Tenderloin, Cranberry and Pear Salad

4 beef tenderloin steaks, cut 1-inch thick (4 ounces each) 1/2 teaspoon coarse grind black pepper1 package (5 ounces) mixed baby salad greens1 medium red or green pear, cored, cut into 16 wedges 1/4 cup dried cranberriesSalt 1/4 cup coarsely chopped toasted pecans, see note 1/4 cup crumbled goat cheese (optional)Honey Mustard Dressing 1/2 cup prepared honey mustard2-3 tablespoons water 1 1/2 teaspoons olive oil1 teaspoon white wine vinegar 1/4 teaspoon coarse grind black pepper 1/8 teaspoon saltSeason beef steaks with 1/2 teaspoon pepper. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 13-15 minutes for medium rare to medium doneness, turning occasionally.Meanwhile whisk the dressing ingredients in small bowl until well-blended. Set aside.Divide greens evenly among four 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.Serves four.Cook's note: To toast pecans, spread in a single layer on metal baking sheet and bake at 350 degrees 3-5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.Nutrition values per serving: 321 calories, 14 g fat (3 g saturated), 21 g carbohydrates, 3 g fiber, 26 g protein, 67 mg cholesterol, 434 mg sodium."The Healthy Beef Cookbook" by Richard Chamberlain and Betsy Hornick (2006 Wiley, $21.95)