Comida Kraft
Recipe Box

Beef Tenderloin with Creamy Risotto

Prep Time
20
min.
Total Time
20
min.
Servings

2 servings

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 2 servings

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories 570
Total fat 29g
Saturated fat 10g
Cholesterol 75mg
Sodium 970mg
Carbohydrate 48g
Dietary fiber 3g
Sugars 9g
Protein 28g
% Daily Value
Vitamin A 70 %DV
Vitamin C 30 %DV
Calcium 15 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Excellent if cooked right. Excellent if cooked right. I cooked this for my boyfriend for Valentine's Day and he absolutely loved it. The key is to carefully cook both items. You don't want to overcook the tenderloin. And the risotto needs to be cooked longer than what the recipe calls for since its rice. You want to be sure to constantly add liquid to the risotto and stir until its the right texture or else you undercook. I went as far as adding chicken stock and whipping cream while cooking it and it tasted excellent. BTW, goes great with the shakenbake coconut shrimp.
Date published: 2009-02-16
Rated 5 out of 5 by from I read the reviews and I can see where the rice could be bland but the key is to add more dressing... I read the reviews and I can see where the rice could be bland but the key is to add more dressing and cook the rice longer and more rice when the meat is cooking so that it's swimming in it. My whole family likes it. Plus I use the fat juicy steaks wrapped in bacon, that doesn't hurt it either:) When in doubt add more seasoning and dressing you don't always have to follow the recipe exactly it's more of a guideline. Thanks for reading, good luck!
Date published: 2010-09-17
Rated 4 out of 5 by from try Arborio or Carnaroli rice instead heres is my recipie for risotto..its nice and creamy.. try Arborio or Carnaroli rice instead heres is my recipie for risotto..its nice and creamy.. Enjoy!! Risotto: 400g risotto rice (such as Arborio or Carnaroli) 1 litre brown chicken (or vegetable) stock 150g shelled broad beans 150g peas (or petits pois), thawed if frozen 50g freshly grated parmesan, plus extra shavings to serve 25g butter, cut into cubes Handful fresh chives, chopped (optional) Sea salt and freshly ground black pepper
Date published: 2008-07-16
Rated 4 out of 5 by from I made this recipe for my husband's special Valentines meal. I made this recipe for my husband's special Valentines meal. It was OK- The meat was super juicy and really flavorful. That part was great. However, next time I make the risotto I will use only a couple of tablespoons of red bell pepper and about 1 1/2 tablespoons of the mustard. The texture was great but the bell pepper just overpowered the dish. I will definately make it again.
Date published: 2008-02-16
Rated 2 out of 5 by from The steak was fine, but the risotto was horrible. The steak was fine, but the risotto was horrible. It basically tasted only of the mustard, and I only used half of what was called for. I'd omit the mustard entirely if I ever made this again (however my husband has asked for no repeat performances of this one!)
Date published: 2008-07-16
Rated 2 out of 5 by from This wasn't as good as I thought it would be. This wasn't as good as I thought it would be. I used cucumber instead of zucchini, but the rice didn't have much flavor except for the spice from the red pepper. The steak was ok, but the dressing starts to burn before the steak was done.
Date published: 2008-03-27
Rated 4 out of 5 by from i didn't measure out the veggies and estimated the dressing but this was a wonderful meal. i didn't measure out the veggies and estimated the dressing but this was a wonderful meal. It was quick and easy. Really Yummy - a great meal for 2 or up it for four. Looks fancy but is easy can dress it up even more w/ garnishes
Date published: 2005-02-11
Rated 5 out of 5 by from Super flavorful. Super flavorful. I have made this several times since it came out and never tire of it. The risotto is very simple to make, but tastes as though it took hours and the tenderloin always comes out tender and bursting with flavor.
Date published: 2005-04-19
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