Beef Tenderloin with Creamy Risotto

Makes 2 Servings

1 Member Rating


1/4 cup sun-dried tomato vinaigrette dressing, divided
3/4 cup zucchini, chopped
1/4 cup carrot, grated
1/4 cup red pepper, chopped
1 cup Minute® White Rice, uncooked
3/4 cup chicken broth
1/2 cup milk
2 Tbsps dijon mustard
1/4 cup shaved Parmesan cheese
2 beef tenderloin steaks, 1 inch thick (4 oz. Each)


  • 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, mustard and Parmesan cheese. Bring to boil; cover. Remove from heat. Let stand 5 minutes
  • 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.