Servings: Total 2,949 calories 124g of protein Portioned 1,475 calories 62g of protein

2 ribeye steaks - room temp (8oz each) -578 calories each - 43g of protein each 2 ribeye steaks - room temp (8oz each) -578 calories each - 43g of protein each
 
1.25c heavy cream - 1000 calories 1.25c heavy cream - 1000 calories
2/3c Member's Mark Part-Skim Shredded Mozzarella Cheese - 213 calories - 19g of protein ⅔c Member's Mark Part-Skim Shredded Mozzarella Cheese - 213 calories - 19g of protein
400g brown mushrooms - sliced - 90 calories - 10g of protein 400g brown mushrooms - sliced - 90 calories - 10g of protein
1tbsp of Grey Poupon Dijon Mustard - 15 calories 1tbsp of Grey Poupon Dijon Mustard - 15 calories
1/2 brown onion diced - 15 calories ½ brown onion diced - 15 calories
2 russet potatoes (425g) - peeled and diced - 340 calories - 9g of protein 2 russet potatoes (425g) - peeled and diced - 340 calories - 9g of protein
Chives - finely sliced Chives - finely sliced
2tbsps of I Can't Believe It's Not Butter Original Spread - 120 calories 2tbsps of I Can't Believe It's Not Butter Original Spread - 120 calories

Bring a pot of water to the boil then add the potatoes. Once cooked, drain then add back to the pot along with a knob of butter, mozzarella cheese, white pepper and salt. Mash until smooth. Set aside.
Place a pan over a high heat and add a knob of butter then add the seasoned steaks into the hot pan. Cook until medium rare. Set aside to rest.
In the same pan you cooked the steak in, add onions and stir for a couple of minutes then add the mushrooms. Once the mushrooms have softened it’s time to add the Dijon mustard. Stir for a minute then add the cream along with plenty of black pepper and salt. Let it simmer away for a few minutes. The sauce should reduce and thicken.
Add a dollop of cheesy mashed potatoes to a plate then top with steak, creamy mushroom sauce and a good sprinkle of fresh chives.