Beef Tenderloin with Creamy Risotto

• 2 Tbsp. Kraft Sun-Dried Tomato & Oregano Dressing, divided
• 3/4 cup chopped zucchini
• 1/4 cup shredded carrots Target 2 lb For $3.00 thru 02/06
• 1/4 cup chopped red peppers
• 1 cup instant white rice, uncooked
• 3/4 cup 25%-less-sodium chicken broth
• 1/2 cup milk
• 2 Tbsp. Dijon mustard
• 2 beef tenderloin grilling steaks (1/2 lb./225 g), 1 inch thick Whole Foods 1 lb For $7.99 thru 02/09

1. Heat 1 Tbsp.
2. dressing in large saucepan on medium heat.
3. Add vegetables; cook 5 min.
4. or until crisp-tender, stirring frequently.
5. Stir in rice, broth, milk and mustard.
6. Bring to boil; cover.
7. Remove from heat.
8. Let stand 5 min.
9. Meanwhile, brush steaks with remaining dressing.
10. Cook in skillet on medium heat 10 to 13 min.
11. or until done (160F), turning steaks over and covering skillet after 5 min.
12. Serve steaks with rice mixture.

tomato, zucchini, carrots target, red peppers, instant white rice, milk, mustard, beef tenderloin

Taken from www.kraftrecipes.com/recipes/beef-tenderloin-creamy-risotto-88546.aspx (may not work)