| 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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