04-20-2005, 01:38 PM
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 consommé
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. Sauté 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 consommé and wine into skillet in which steak was cooked and deglaze (cook until liquid is reduced to 2 tablespoons.) Spoon over steak. Cover with sautéed vegetables. Top with a dollop of Maitre d'Hotel Butter.
Maitre d'Hotel Butter: Combine all until well blended.
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 consommé
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. Sauté 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 consommé and wine into skillet in which steak was cooked and deglaze (cook until liquid is reduced to 2 tablespoons.) Spoon over steak. Cover with sautéed vegetables. Top with a dollop of Maitre d'Hotel Butter.
Maitre d'Hotel Butter: Combine all until well blended.