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Categories:Viewed: 83 - Published at: 5 years ago
Ingredients
- 8 ounces beef tenderloin steaks
- 1/4 cup kraft special collection sun-dried tomato vinaigrette dressing, Divided
- 3/4 cup zucchini, Chopped
- 1/4 cup carrot, Shredded
- 1/4 cup red pepper, Chopped
- 1 cup MINUTE White Rice, Uncooked (or Regular Rice See Description Above)
- 3/4 cup chicken broth
- 1/2 cup milk
- 2 tablespoons Grey Poupon Dijon Mustard (Or Other Brand)
Method
- 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.
