Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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 teaspoon | Pepper |
| ¼ cup | Lowfat milk |
| 1 teaspoon | Olive oil |
| 2 \N | 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@...>