Beef Tenderloin with Creamy Risotto

Beef Tenderloin with Creamy Risotto

Prep Time

20 minutes

Cook Time

25 minutes

Serves

 
Beef Tenderloin with Creamy Risotto

Creamy risotto with vegetables is an excellent pairing for beef tenderloin. Enjoy!

This recipe courtesy of KRAFT®.

Nutritional Information: Calories 580, Total fat 29 g, Saturated fat 10 g, Cholesterol 75 mg, Sodium 1080 mg, Carbohydrate 48 g, Dietary fiber 3 g, Sugars 9 g, Protein 29 g, Vitamin A 50 %DV, Vitamin C 40 %DV, Calcium 15 %DV, Iron 35 %DV.

KRAFT® Kitchens Tips:
Size-Wise: This elegant meal for two is ideal for an intimate celebration at home.

Substitute: This recipe is also great with KRAFT Italian Dressing.

Ingredients

  • 1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
  • 3/4 cup chopped zucchini
  • 1/4 cup shredded carrot
  • 1/4 cup chopped red pepper
  • 1 cup instant white rice, uncooked
  • 3/4 cup chicken broth
  • 1/2 cup milk
  • 2 tablespoons GREY POUPON Dijon Mustard
  • 2 beef tenderloin steaks, (4 ounces each), 1 inch thick

Preparation

  • 1 HEAT 1 tablespoon 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 minutes.
  • 3 MEANWHILE, cook steaks in remaining dressing in skillet on medium heat 5 minutes. Turn steaks over; cover. Cook an additional 5 to 8 minutes for rare to medium doneness. Serve steak with rice mixture.

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