Beef Tenderloin with Creamy Risotto

Ingredients:

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

Method:

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.

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