2/3 lb. (2 med.) potatoes, cut into 1/2″ cubes
2 T. butter, softened
2 T. Gorgonzola cheese
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1/4 tsp. pepper
1/4 c. low-fat milk
1 tsp. olive oil
2 (about 4 oz. ea.) filet mignon steaks
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting 1 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. Makes 2 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Tossed Green Salad with Non-fat Dressing, Raspberry Sorbet.
Nutritional Information Per Serving: 450 calories, 26 gm fat, 110 mg cholesterol, 390 mg sodium, 27 gm carbohydrates, 2 gm fiber, 29 gm protein.