Beef Tenderloin with Creamy Risotto

• 2 beef tenderloin steaks (1/2 lb.), 1 inch thick
• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
• 3/4 cup chopped zucchini
• 1 small carrot, shredded (about 1/4 cup)
• 1/4 cup chopped red peppers
• 1 cup instant white rice, uncooked
• 3/4 cup fat-free reduced-sodium chicken broth
• 1/2 cup milk
• 2 Tbsp. GREY POUPON Dijon Mustard

1. Cook steaks in 3 Tbsp.
2. dressing in skillet on medium heat 10 to 13 min.
3. or until medium doneness (160 degrees F), turning after 5 min.
4. Meanwhile, cook vegetables in remaining dressing in large saucepan 5 to 7 min.
5. or until crisp-tender, stirring frequently.
6. Stir in remaining ingredients.
7. Bring to boil; cover.
8. Remove from heat.
9. Let stand 5 min.
10. Serve rice mixture with steaks.

beef tenderloin, tomato vinaigrette, zucchini, carrot, red peppers, instant white rice, chicken broth, milk, poupon

Taken from www.kraftrecipes.com/recipes/beef-tenderloin-creamy-risotto-69094.aspx (may not work)