Title: Velvet Turtle Pepper Steak
Categories: Beef
Yield: 1 Servings
| THE REGISTER |
| | | Butter |
| 3 | tb | Mushrooms, chpd |
| 1 | tb | Green onion, minced |
| 1 | sl | Bacon, cooked, crumbled |
| | | Salt and pepper |
| 6 | oz | NY strip steak, to 8oz |
| 1/4 | c | Beef consomme |
| 2 | tb | Red wine |
| MAITRE D'HOTEL BUTTER |
| 1 1/2 | tb | Butter |
| 1/2 | ts | Parsley, minced |
| | | Salt and pepper |
| 1 | ds | Lemon juice |
Melt 1T butter in sm skillet. Add mushrooms, green onino and bacon. Saute
until onion is tender. Season steak with salt and pepper. Melt 1T 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 2T).
Spoon over steak. Cover with sauteed vegs. Top with a dollop of Maitre
d'Hotel Butter. Maitre d'Hotel Butter: Combine all until well blended. S:
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