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Home
Beef Tenderloin with Creamy Risotto
Makes
2
Servings
1 Member Rating
LOADING
Ingredients
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)
Directions
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.
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