Beef Tenderloin with Creamy Risotto

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Beef Tenderloin with Creamy Risotto

Post by Admin on Sat Aug 14, 2010 5:53 am


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


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.


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Re: Beef Tenderloin with Creamy Risotto

Post by innocent saneeha on Sat Sep 19, 2015 7:53 am

thanks for sharing............

innocent saneeha

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