Pin a Day: Beef Tenderloin with Creamy Risotto

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!