Beef Tenderloin with Creamy Risotto
From mountainmama 15 years ago
- 45 minutes to make
- Serves 4
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.
Ingredients
- 1/4 cup Sun-Dried tomato Dressing, divided shopping list
- 3/4 cup chopped zucchini shopping list
- 1/4 cup shredded carrot shopping list
- 1/4 cup chopped red pepper shopping list
- 1 cup instant white rice, uncooked shopping list
- 3/4 cup chicken broth shopping list
- 1/2 cup milk shopping list
- 1 tsp. Dijon mustard shopping list
- 4 beef tenderloin steaks, (4 oz. each), 1 inch thick shopping list
How to make it
- 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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