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