Sautéed Steak with Potatoes, Carrots & Onions

In a medium frying pan, heat Butter (4 oz) over medium heat. Once melted, sauté Button Mushrooms (1 cup) until golden. Place into a warm bowl.

Add more Butter (4 oz) to the pan, then add the Beef (1.9 lb) and cook until browned on the outside. Season with Kosher Salt (to taste) , Cayenne Pepper (to taste) , and Garlic Powder (to taste) to taste.

Add the meat to the mushrooms, and add Demi-Glace (1 cup) . Once the meat is coated, set it aside.

In the same pan, sauté Potatoes (2 cups) and Onions (1/2 cup) in Butter (4 oz) . Season with Fresh Thyme (to taste) , Fresh Oregano (to taste) , Cayenne Pepper (to taste) , and Kosher Salt (to taste) .

When browned, add Scallions (1/2 cup) and sauté another minute.

Add Carrots (1 cup) and Garlic & Herb Butter (4 Tbsp) . Sauté another minute and add Fresh Cilantro (2 Tbsp) .