I am my mother's daughter in many ways. One of those ways is that on occasion, I love a good steak! I must have been hungry for steak when I made this week's menu, including this Beef Tenderloin with Creamy Risotto. I did change things up a little bit by using arborio instead of instant white rice and sirloin steaks instead of tenderloin. I started by gathering up my ingredients and had Mike chop up a red pepper and zucchini. Next, I cooked my veggies in some Greek vinaigrette dressing (I substituted this for the other vinaigrette). Once the veggies had cooked about 7 minutes, I added the other ingredients and brought them to a boil. I let that simmer about 20 minutes because arborio rice takes a bit longer to cook. Meanwhile, I heated up my skillet, added in some Greek vinaigrette dressing, and cooked my steaks. The steaks were pretty thick so it took a while for them to get to medium/medium well done ness. Finally, the food was ready to eat! I really enjoyed this meal. The risotto was creamy and fluffy. The veggies and dressing added great flavor. The steak was yummy, too. I enjoyed the flavor that the dressing added. This is definitely a recipe that could be changed up depending on the dressing and vegetables you have in your house. This was also a great choice for us because it didn't make way too many leftovers. We will definitely have this again, as I am always a fan of steak!

The New Austonian