Beef Tenderloin With Creamy Risotto

• 8 ounces beef tenderloin steaks
• 1/4 cup kraft special collection sun-dried tomato vinaigrette dressing, Divided
• 3/4 cup zucchini, Chopped
• 1/4 cup carrot, Shredded
• 1/4 cup red pepper, Chopped
• 1 cup MINUTE White Rice, Uncooked (or Regular Rice See Description Above)
• 3/4 cup chicken broth
• 1/2 cup milk
• 2 tablespoons Grey Poupon Dijon Mustard (Or Other Brand)

1. Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
2. Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
3. Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes.
4. Turn Steaks over; Cover; Cook an Additional 5 - 8 minutes for rare to medium doneness.

tenderloin, collection, zucchini, carrot, red pepper, white rice, chicken broth, milk

Taken from www.food.com/recipe/beef-tenderloin-with-creamy-risotto-117644 (may not work)