Velvet Turtle Restaurant's Pepper Steak

Velvet Turtle Restaurant's Pepper Steak



2 tablespoons butter

3 tablespoons Mushrooms, chpd

1 tablespoon green onion, minced

1 slice Bacon, cooked, crumbled

salt and pepper

6 ounces New York strip steak

1/4 cup beef consomme

2 tablespoons red wine



***Maitre d'Hotel Butter: ***

1 1/2 tablespoon butter

1/2 teaspoon parsley, minced

salt and pepper

1 dash lemon juice





Melt 1 tablespoon butter in small skillet. Add mushrooms, green onion and bacon. Saute until onion is tender. Season steak with salt and pepper. Melt 1 tablespoon butter in another skillet and add steak. Cook until browned on both sides. Remove steak from skillet and keep warm. Pour consomme and wine into skillet in which steak was cooked and deglaze (cook until liquid is reduced to 2 tablespoons.) Spoon over steak. Cover with sauteed vegetables. Top with a dollop of Maitre d'Hotel Butter.



Maitre d'Hotel Butter: Combine all until well blended.

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