BEEF TENDERLOIN WITH CREAMY RISOTTO

Alan Olsen, Recipe #7

What You Need
1/4 cup Sun-Dried Tomato Dressing, divided
3/4 cup chopped zucchini
1/4 cup shredded carrot
1/4 cup chopped red pepper
1 cup instant white rice, uncooked
3/4 cup chicken broth
1/2 cup milk
2 Tbsp. Dijon Mustard
2 beef tenderloin steaks, (4 oz. each),
1 inch thick

Make It
HEAT 1 Tbsp. of the dressing in saucepan.
Add zucchini, carrot and red pepper; 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, 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.