1 (4 ounce) packages
soft herb cheese spread, room temperature
( like Boursin)
Cook potatoes in salted boiling water until tender, about 15 minutes.
Peel and coarsely chop shallots. Wipe mushrooms clean, trim stems, and cut into quarters. Heat 2 T. oil in 12-inch skillet over medium-high heat. Add shallots and mushrooms and saute until lightly browned, 7-8 minutes. Remove from skillet.
Add 1 T. oil to same skillet and heat over medium-high heat. Add steaks and cook 6-7 minutes each side for medium-rare.
Meanwhile, drain potatoes and mash. Beat in cheese and parsley. Transfer to serving bowl.
Add shallots and mushrooms to steak for last minute of cooking. Sprinkle with salt and pepper. Serve steak with potatoes.
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Saute of Steak, Shallots & Mushrooms W/Herb Cheese Potatoes (cont.)