2/3 lb potatoes (2 medium) - cut into 1/2-, inch cubes
2 tbsp butter, softened
2 tbsp gorgonzola cheese
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp pepper
1/4 cup lowfat milk
1 tsp olive oil
2 filet mignon steaks - (about 4 ounc, es each)
Directions
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.
Servings: 2 servings
Bistro Beef & Potatoes Maison Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Potato; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into the far past, certainly as far into history as the Egyptians, and possibly even further than that. Having said that, generally, these early records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into starters, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the Roman cooks were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens such as bay, mint and dill. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new foods and spices was responsible for an increase in manuscripts on cookery, some of which still exist in private collections. Like it or not, the introduction of TV brings us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Bistro Beef & Potatoes Maison recipe.
