Beef Tenderloin with Creamy Risotto

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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)

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.