Beef Tenderloin with Creamy Risotto

Ingredients

• 0.5 lb beef tenderloin steaks 
• 0.3 cup carrots shredded
• 2 Tbsp grey poupon dijon mustard 
• 0.8 cup chicken broth fat-free reduced-sodium
• 1 cup rice white instant uncooked
• 0.5 cup milk 
• 0.3 cup pasilla peppers red chopped
• 0.3 cup sun tomato vinaigrette dressing dried divided kraft
• 0.8 cup zucchini chopped

Equipment

• frying pan
• sauce pan

Directions

1. Cook steaks in 3 Tbsp. dressing in skillet on medium heat 10 to 13 min. or until medium doneness (160F), turning after 5 min.
2. Meanwhile, cook vegetables in remaining dressing in large saucepan 5 to 7 min. or until crisp-tender, stirring frequently. Stir in remaining ingredients. Bring to boil; cover.
3. Remove from heat.
4. Let stand 5 min.
5. Serve rice mixture with steaks.