Beef Tenderloin with Creamy Risotto

Um... Minute Rice is NOT risotto, just because you add milk!

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!

This was absolutely delicious! I used four filets and added a little bit more dressing, but the entire family loved it! Could very well be passed off for something that took much longer to make!

The rice was too much mustard for my taste... I should have known since I'm not a big mustard person. Also, the rice turned out kind of tasteless (besides the overwhelming mustard flavor)

Not that great, if your on a diet it would work cause you wouldn't want to go back for more!!

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.

Not horrible but definately not special either... BLAND!

I love this recipe! Who knew vegetables could taste so good? I cook the steak just a little longer because I like mine well done. I also use regular mustard & not as much as the recipe calls for.

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!)

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