Serves:

Ingredients:

3/4 lb Potatoes (2 medium)
-- cut into 1/2-inch cubes
2 tb Butter; softened
2 tb Gorgonzola cheese
1/4 ts Dried rosemary
1/4 ts Dried thyme
1/4 ts Pepper
1/4 c Lowfat milk
1 ts Olive oil
2 Filet mignon steaks
-- (about 4 ounces each)

Method:

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.
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