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Beef Tenderloin with Creamy 'Risotto'
Beef Tenderloin with Creamy "Risotto"

Beef Tenderloin with Creamy 'Risotto'

17 Review(s)
Cook Minutes 25 Min
Prep : 25 Min
This simple meal is made on top of the stove.
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2 Servings
Servings
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. Kraft Sun-Dried Tomato & Oregano Dressing, divided
3/4 cup chopped zucchini
1/4 cup shredded carrots
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. Heinz Dijon Mustard
2 beef tenderloin grilling steaks (1/2 lb./225 g), 1 inch thick
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Step 1
Heat 1 Tbsp. dressing in large saucepan on medium heat. Add vegetables; cook 5 min. or until crisp-tender, stirring frequently.
Step 2
Stir in rice, broth, milk and mustard. Bring to boil; cover. Remove from heat. Let stand 5 min.
Step 3
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.
Step 4
Serve steaks with rice mixture.
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Substitute
Prepare using Kraft Zesty Italian Dressing.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
450
Calories From Fat
0
% Daily Value
Fat 11 g
Saturated fat 3.5 g
18 %
Cholesterol 75 mg
Sodium 840 mg
35 %
Carbohydrate 51 g
Fibre 2 g
Sugars 7 g
Protein 32 g
Vitamin A
40 %
Vitamin C
60 %
Calcium
10 %
Iron
35 %
Servings
Makes 2 servings, 1/2 recipe (283 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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