Beef Tenderloin with Creamy Risotto

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.

Yield: 2 servings