|⅔ pounds||Potatoes (2 medium) cut into 1/2-inch cubes|
|2 tablespoons||Butter; softened|
|2 tablespoons||Gorgonzola cheese|
|¼ teaspoon||Dried rosemary|
|¼ teaspoon||Dried thyme|
|¼ cup||Lowfat milk|
|1 teaspoon||Olive oil|
|2||Filet mignon steaks (about 4 ounces each)|
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 1½ 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@...>
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