Biety Beef

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One of my favorite things to do is make up random words. I’m a huge fan of combining to plain words to make a mega one. But my dad, he’s all about making up the entire thing.

When I was about ten or so, he started talking about a soup that was meaty, hearty and rib-sticking–but he didn’t stop there. He said the soup was full of biety.

Well, I’m no dummy… I used context clues and figured out what the word meant, and went about using it in my everyday vocab.

But, um there was only one problem. Biety is not a word.

You suck, Dad.*

So, last Friday when I attended this big shinding put on by Holly and the Texas Beef Council, all I could think about was Biety. Not accidentally saying it, saying it and tricking others into thinking it was a word, and of course thinking about stopping thinking about it.


The whole day was way fun, though–of course any event that involves me getting to wear an apron talking about how much I love lean beef would have to be, right?

Oh, plus I got to make this salad. It was so freakin’ good.

Here’s the recipe:


  • 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


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.

The other cool part was that I finally met a bloggy mom that lives like three minutes from my house! We even rode to Dallas together! It’s always weird when you meet someone from your internet life in your real life… but it was WAY cool, and Nicole’s pretty much awesomesauce.

*Okay, so actually, my dad is one of the coolest people on the planet. Still though… Biety? Really? You couldn’t have told me I was sounding like an idiot?
Also, I stole these pictures from Holly, because I don’t even know where my camera is, and all the images I took were with my iPhone. 🙂

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  1. It was a blast wasn’t it. Oh and to meet a fellow blogger so close. I feel so lucky that Nessa of Ramblings of a Texas Housewife is right across the street from me. Who would expect that in the lil town we live in. I loved the way so many of the dishes looked…especially yours! Too bad so many seasonings I am allergic too. I could not taste test it all.

  2. Thanks! Being awesomesauce has always been a dream of mine. 😉

    Also, made up words are one of the reasons for living.

  3. Man, I use so many made up words.

    I made up a word when I was a kid. I would go to bed on a cold night, and the covers were cool, as they warmed up on body, I called it “cornsy”.

    When we were in high school, we did “dadoosh” while stroking our make believe beard.

    I used the word crunk before it was mainstream.

    I use the word, fuce all the time. Fuce is merely a changed up form of the eff word.

    My kids all have made up nicknames, “Skrittle” “Reburg” and my son’s nickname, “Roquefort Schtonebar Jibooti”.

    Good heavens.

  4. Looks delicious! I can’t wait to try the recipe even though I’m not much of a beef eater.