Beef Tenderloin with Creamy Risotto
- Prep Time -
- Cook Time -
- Serves 2
Recipe Provided By: Kraftfoods.com
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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
3. Still Hungry?
Combine Kraft Dressing and Minute Rice to create a rich and flavorful creamy risotto with beef tenderloin
Notes:
Substitute
This recipe is also great with KRAFT Italian Dressing.
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