Beef Tenderloin with Creamy Risotto

1.INGREDIENTS

-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

2.COOKING DIRECTIONS

-Heat 1 Tbsp. of the dressing in saucepan. Add zucchini, carrot and red pepper; cook until crisp-tender, stirring frequently.

-Stir in rice, broth, milk and mustard. Bring to boil; cover. Remove from heat. Let stand 5 min.

-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.

Yield: 2 servings

Related posts:

1. Mushroom Risotto
2. Beef and Parmesan Pasta
3. Grilled Pork Skewers with Couscous
4. Zucchini Wrapped in Tortillas
5. Shepherd’s Pie

Short URL: http://iconsclub.com/freerecipe/?p=181

Posted by Sandy Bloom on Sep 3 2008. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry