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Beef Tenderloin with Creamy Risotto

average rating

rate/review

prep time

20 min

total time

45 min

makes

2 servings, 1/2 recipe (283 g) each

photo by:

kraft

recipe by: kraft

What You Need

2 Tbsp. Kraft Sun-Dried Tomato & Oregano Dressing, divided

3/4 cup chopped zucchini

1/4 cup shredded carrots

1/4 cup chopped red peppers

1 cup instant white rice, uncooked

3/4 cup chicken broth

1/2 cup milk

2 Tbsp. Dijon mustard

2 beef tenderloin steaks (1/2 lb./225 g), 1 inch thick

Make It

HEAT 1 Tbsp. dressing in large saucepan. Add vegetables; 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, brush steaks with remaining dressing. Cook in skillet on medium heat 10 to 13 min. or until done (160°F), turning steaks over and covering skillet after 5 min. Serve with rice mixture.