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Monday, May 21, 2018

Tues. night dinner

Beef Tenderloin with Creamy Risotto
2 beef tenderloin steaks
3 tbl. Kraft Sun Dried Tomato vinaigrette dressing (I could only find sundried tomato dressing)
3/4 cup chopped zucchini
1 small carrot, shredded (about 1/4 cup)
1/4 cup chopped red peppers
1 cup instant white rice, uncooked
3/4 cup chicken broth
1/2 cup milk
2 tbs. Dijon mustard


Cook steak in part butter and part olive oil in skillet on med. heat 10 to 13 min. on each side or until done to your liking. (Note: I tenderized these and pounded them out so not to be so thick and sprinkles them with garlic powder)
Meanwhile, cook veg. in dressing in a large pan 5 to 7 min. or until crisp-tender, stirring frequently. Stir in remaining ingredients and bring to a boil; cover, Remove from heat and let stand for 5 min.
Served with a Asian salad and delicious!

5 comments:

Tired Teacher said...

Looks tasty. I'm still struggling to break out of my meal planning rut.

Mari said...

That looks so good! I may have to try that one.

BeachGypsy said...

This meal looks DELICIOUS! yum!You are so sweet---thanks for checking on me. I've just been so busy....hopefully will post tonight!

Michelle said...

Looks fantastic!

Debbie said...

looks and sounds very good, thanks for including a picture!!!