Beef Tenderloin With Creamy Risotto

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 8 ounces beef tenderloin steaks
• 1/4 cup kraft special collection sun-dried tomato vinaigrette dressing, divided
• 3/4 cup zucchini, chopped
• 1/4 cup carrot, shredded
• 1/4 cup red pepper, chopped
• 1 cup minute rice, uncooked (or regular rice see description above)
• 3/4 cup chicken broth
• 1/2 cup milk
• 2 tablespoons grey poupon dijon mustard (or other brand)

Recipe

• 1 heat 1 tablespoon of the dressing in saucepan. add zucchini, carrot, and red pepper; cook until crisp-tender, stirring frequently.
• 2 stir in rice, broth, milk and mustard, bring to a boil; cover; remove from heat; let stand 5 minutes.
• 3 meanwhile, cook steaks in another skillet in remaining dressing on medium heat for 5 minutes.
• 4 turn steaks over; cover; cook an additional 5 – 8 minutes for rare to medium doneness.