Beef Tenderloin with Creamy Risotto

Beef Tenderloin with Creamy Risotto

Here's what your need:

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
3/4 cup chopped zucchini
1/4 cup shredded carrot
1/4 cup chopped red pepper
1 cup instant white rice, uncooked
3/4 cup chicken broth
1/2 cup milk
2 Tbsp. GREY POUPON Dijon Mustard
2 beef tenderloin steaks, (4 oz. each), 1 inch thick

Procedure:

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.