| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Meats | 2 | Servings | |
INGREDIENTS
| 2/3 | lb | Potatoes (2 medium) cut into 1/2-inch cubes |
| 2 | tb | Butter; softened |
| 2 | tb | Gorgonzola cheese |
| 1/4 | ts | Dried rosemary |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Pepper |
| 1/4 | c | Lowfat milk |
| 1 | ts | Olive oil |
| 2 | Filet mignon steaks (about 4 ounces each) |
INSTRUCTIONS
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes until tender. Meanwhile, in small bowl thoroughly mix butter, cheese, rosemary, thyme and pepper. With electric mixer beat potatoes, 3 tablespoons of the butter-cheese mixture and the milk until smooth. In medium nonstick skillet over medium- high heat add oil and pan fry steaks to desired doneness, turning once. Microwave potatoes on HIGH 1 to 2 minutes until hot. Top each steak with 1 1/2 teaspoons of the remaining butter-cheese mixture. Serve with potatoes. NOTE: Microwave cooking times are based on a 700-watt oven. Adjust cooking times to your own oven. Menu: Tossed Green Salad with Nonfat Dressing, Raspberry Sorbet Nutritional Information Per Serving: 450 calories; 26 g fat; 110 mg cholesterol; 390 mg sodium; 27 g carbohydrate; 2 g fiber; 29 g protein. Source: The Potato Board <recipes@potatoes.com> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
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