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2 servings
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes


    · 2/3 pound (2 medium) potatoes, cut in 1/2-inch cubes
    · 2 tablespoons butter, softened 
    · 2 tablespoons Gorgonzola cheese 
    · 1/4 teaspoon dried rosemary 
    · 1/4 teaspoon dried thyme 
    · 1/4 teaspoon pepper 
    · 1/4 cup lowfat milk 
    · 1 teaspoon olive oil 
    · 2 (about 4 ounces each) filet mignon steaks


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.


    Calories: 452  Carbohydrates: 29 g
    Fat: 26 g  Fiber: 3 g 
    Cholesterol: 110 mg  Protein: 31 g
    Sodium: 312 mg

This recipe is curtesy of - the website of the U.S. Potato Board

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