Beef Tenderloin With Creamy Risotto Recipes
BEEF TENDERLOIN WITH CREAMY RISOTTO
There's always something to celebrate, even if it's just the fact that you served juicy steaks on creamy rice and fresh veggies. You may need to light some candles.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cook steaks in 3 Tbsp. dressing in skillet on medium heat 10 to 13 min. or until medium doneness (160ºF), turning after 5 min.
- 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. Remove from heat. Let stand 5 min.
- Serve rice mixture with steaks.
Nutrition Facts : Calories 570, Fat 29 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
FOODCHANNEL EDITOR
Creamy risotto with vegetables is an excellent pairing for beef tenderloin. Enjoy! This recipe courtesy of KRAFT®. Nutritional Information: Calories 580, Total fat 29 g, Saturated fat 10 g, Cholesterol 75 mg, Sodium 1080 mg, Carbohydrate 48 g, Dietary fiber 3 g, Sugars 9 g, Protein 29 g, Vitamin A 50 %DV, Vitamin C 40 %DV, Calcium 15 %DV, Iron 35 %DV. KRAFT® Kitchens Tips:Size-Wise: This elegant meal for two is ideal for an intimate celebration at home. Substitute: This recipe is also great with KRAFT Italian Dressing.
Provided by By FoodChannel Editor | August 13, 2008 7:10 pm
Time 45m
Yield -
Number Of Ingredients 9
Steps:
- 1 HEAT 1 tablespoon of the dressing in saucepan. Add zucchini, carrot and red pepper; cook until crisp-tender, stirring frequently. 2 STIR in rice, broth, milk and mustard. Bring to boil; cover. Remove from heat. Let stand 5 minutes. 3 MEANWHILE, cook steaks in remaining dressing in skillet on medium heat 5 minutes. Turn steaks over; cover. Cook an additional 5 to 8 minutes for rare to medium doneness. Serve steak with rice mixture.
BEEF TENDERLOIN WITH CREAMY RISOTTO
If you love melt-in-your-mouth Tenderloin that will impress your family or guests, this recipe is for you! I was so delighted with this simple recipe. Once the tenderloin was cooking in the marinade, everyone found their way to the kitchen following their noses....and it tastes even better than it smells! The rice is lightly creamy and flavorful. I found the recipe in Kraft's Food and Family Winter 2005 Magazine. The recipe calls for Minute White Rice, however, I used Organic Jasmine Rice (Prepared as the recipe states for the Minute Rice (ingredients) - with adjusted time and in it's own pot - then added to veggie pan) and it worked out perfectly. The recipe also states to use Kraft's Sun-Dried Tomato Vinaigrette, but since my grocer does not carry that flavor Vinaigrette, I used Kraft Special Collection Roasted Red Pepper Italian with Parmesan.
Provided by NcMysteryShopper
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 Tablespoon 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 a boil; Cover; Remove from heat; Let Stand 5 Minutes.
- Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes.
- Turn Steaks over; Cover; Cook an Additional 5 - 8 minutes for rare to medium doneness.
Nutrition Facts : Calories 588.4, Fat 30.5, SaturatedFat 12.4, Cholesterol 89, Sodium 557.8, Carbohydrate 47.5, Fiber 2.6, Sugar 2.9, Protein 29.1
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