Velvet Turtle Restaurant’s Pepper Steak
Now out of business, their recipes are still around. NY strip steak with mushrooms and onion with a demi-glaze – topped with Maitre d’Hotel Butter.
2 tablespoons butter
3 tablespoons mushrooms, chopped
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 half the butter in small skillet. Add mushrooms, green onion and bacon. Saute until onion is tender. Season steak with salt and pepper.
Melt remaining 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.