Velvet Turtle Restaurant Pepper Steak

Source: The Orange County Register, Southern California, Ask Your Neighbor

2 tablespoons butter
3 tablespoons chopped mushrooms
1 tablespoon minced green onion
1 slice bacon, cooked, crumbled
Salt and pepper
6 to 8 ounces New York strip steak
1/4 cup beef consomme
2 tablespoons red wine

Maitre d'Hotel Butter:
1 1/2 tablespoons butter
1/2 teaspoon minced parsley
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 saut ed vegetables. Top with a dollop of Maitre d'Hotel Butter.

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