Beef Tenderloin with Creamy Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
HEAT 1 Tbsp. dressing in large saucepan. Add vegetables; cook until crisp-tender, stirring frequently.
STIR in rice, broth, milk and mustard. Bring to boil; cover. Remove from heat. Let stand 5 min.
MEANWHILE, brush steaks with remaining dressing. Cook in skillet on medium heat 10 to 13 min. or until done (160°F), turning steaks over and covering skillet after 5 min. Serve with rice mixture.
Number of Servings: 2
Recipe submitted by SparkPeople user PINKY_120.
2 Tbsp. KRAFT SIGNATURE Sundried Tomato and Oregano Dressing, divided3/4 cup chopped zucchini1/4 cup shredded carrots1/4 cup chopped red peppers1 cup instant white rice, uncooked3/4 cup chicken broth1/2 cup milk2 Tbsp. Dijon mustard2 beef tenderloin steaks (1/2 lb./225 g), 1 inch thick
HEAT 1 Tbsp. dressing in large saucepan. Add vegetables; cook until crisp-tender, stirring frequently.
STIR in rice, broth, milk and mustard. Bring to boil; cover. Remove from heat. Let stand 5 min.
MEANWHILE, brush steaks with remaining dressing. Cook in skillet on medium heat 10 to 13 min. or until done (160°F), turning steaks over and covering skillet after 5 min. Serve with rice mixture.
Number of Servings: 2
Recipe submitted by SparkPeople user PINKY_120.
Nutritional Info Amount Per Serving
- Calories: 853.9
- Total Fat: 45.8 g
- Cholesterol: 160.3 mg
- Sodium: 791.1 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 2.5 g
- Protein: 51.3 g
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