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Main dishes

Beef Tenderloin with Creamy Risotto

Beef Tenderloin with Creamy Risotto recipe
photo by:kraft
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.
time
prep:
20 min
total:
20 min
servings
total:
2 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Size-Wise
This elegant meal for two is ideal for an intimate celebration at home.
Substitute
This recipe also tastes great made with KRAFT Italian Dressing.
Variation
Substitute 1/2 cup long-grain white rice for the 1 cup instant white rice. Cook vegetables in remaining dressing in large saucepan 2 min. Stir in rice, broth, milk and mustard. Bring to boil; simmer on low heat 20 min. or until rice is tender. Since cooking the rice will take longer than the steaks, start cooking the rice first.
K:45803v0 :69094
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