Beef Tenderloin with Creamy Risotto Recipe

Beef Tenderloin with Creamy Risotto Recipe

  • 1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
  • 3/4 cup chopped zucchini
  • 1/4 cup shredded carrot
  • 1/4 cup chopped red pepper
  • 1 cup MINUTE White Rice, uncooked
  • 3/4 cup chicken broth
  • 1/2 cup milk
  • 2 tablespoons GREY POUPON Dijon Mustard
  • 2 (4 ounce) beef tenderloin steaks, 1 inch thick
  1. Heat 1 Tbsp. 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 boil; cover. Remove from heat. Let stand 5 min.
  3. Meanwhile, cook steaks in remaining dressing in skillet on medium heat 5 min. Turn steaks over; cover. Cook an additional 5 to 8 min. for rare to medium doneness. Serve steak with rice mixture.
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