Bistro Beef and Potatoes Maison

2/3 pound (2 medium) potatoes, cut into 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 1 1/2 teaspoons of the remaining butter-cheese mixture. Serve with potatoes.

Menu: Tossed Green Salad with Nonfat Dressing, Raspberry Sorbet

NOTE: Microwave cooking times are based on a 700-watt oven. Adjust cooking times to your own oven.

Makes 2 servings
Source: The Potato Board