BEEF TENDERLOIN WITH CREAMY RISOTTO

Beef Tenderloin with Creamy Risotto image

There's always something to celebrate, even if it's just the fact that you served juicy steaks on creamy rice and fresh veggies. You may need to light some candles.

Provided by My Food and Family

Categories Home

Time 20m

Yield 2 servings

Number Of Ingredients 9

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Ingredients

2 beef tenderloin steaks (1/2 lb.), 1 inch thick
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
3/4 cup chopped zucchini
1 small carrot, shredded (about 1/4 cup)
1/4 cup chopped red peppers
1 cup instant white rice, uncooked
3/4 cup fat-free reduced-sodium chicken broth
1/2 cup milk
2 Tbsp. GREY POUPON Dijon Mustard

Steps:

Cook steaks in 3 Tbsp. dressing in skillet on medium heat 10 to 13 min. or until medium doneness (160ºF), turning after 5 min.
Meanwhile, cook vegetables in remaining dressing in large saucepan 5 to 7 min. or until crisp-tender, stirring frequently. Stir in remaining ingredients. Bring to boil; cover. Remove from heat. Let stand 5 min.
Serve rice mixture with steaks.

Nutrition Facts : Calories 570, Fat 29 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g