Recipe

Beef Tenderloin With Creamy Risotto Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago The Risotto is great! Go easy on the mustard and add garlic also. The trick here is finding a great cut of meat for the steaks. Looks beautiful plated. Prep:20m Cook:45m Servings:4	Mountainmam
	tenderloin steaks zucchini carrots red pepper mustard zesty dressing

Does this look good? Yeah! / Nope

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Ingredients

1/4 cup 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

1 tsp. Dijon Mustard

4 beef tenderloin steaks, (4 oz. each), 1 inch thick

Directions

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.

NOTE:This recipe is also great with Italian Dressing.

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