Beef Tenderloin With Creamy Risotto - cooking recipe

Ingredients

8 ounces beef tenderloin steaks
1/4 cup kraft special collection sun-dried tomato vinaigrette dressing, Divided
3/4 cup zucchini, Chopped
1/4 cup carrot, Shredded
1/4 cup red pepper, Chopped
1 cup MINUTE White Rice, Uncooked (or Regular Rice See Description Above)
3/4 cup chicken broth
1/2 cup milk
2 tablespoons Grey Poupon Dijon Mustard (Or Other Brand)

Preparation

Heat 1 Tablespoon 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 a boil; Cover; Remove from heat; Let Stand 5 Minutes.
Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes.
Turn Steaks over; Cover; Cook an Additional 5 - 8 minutes for rare to medium doneness.