Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ---The Beefsteaks--- |
| 5 \N | 16-Oz Porterhouse Or T-Bone Steaks, <<OR>> |
| 7 \N | 12-Oz Delmonicos Or N.Y. Strip Steaks, <<OR>> |
| 10 \N | 8-Oz Fillet Mignon -The Marinade--- |
| 1 pint | Sour Cream With Chives |
| 1 pint | Mayonnaise |
| ¼ cup | Red Wine |
| ¾ cup | Buttermilk |
| ¼ pounds | Roquefort Cheese |
| 1 tablespoon | Worcestershire Sauce |
| 1 tablespoon | Lemon Juice |
| 1 teaspoon | Vinegar |
| ¼ teaspoon | Celery Salt |
| ¼ teaspoon | Garlic Salt |
| ¼ teaspoon | Onion Salt |
| \N drop | Tabasco Sauce, to taste |
| \N \N | Salt And Pepper, to taste |
| 1 pounds | Fresh mushrooms |
| 1 \N | Stick butter |
MUSHROOMS
Mix ingedients in order listed. In a suitable pan, (13 x 9 x 2½ loaf pan is adquate) arrange a layer of steaks; pour over half the marinade. Arrange a second layer of steaks and add the remaining marinade. Cover and let stand in the refrigerator 4 to 24 hours. Remove the steaks from the marinade, while being careful to keep as much of the mixture clinging to the steaks as possible, and grill to desired doneness over a hot charcoal fire.
FOR THE MUSHROOMS: Wash and clean mushrooms. Split lengthwise and saute' in butter until just tender. Serve over steaks.
Point of View Restaurant
Source: "Mountain Measures" of the Junior League of Charleston, WV.
ed. 1974
NOTES : Overlooking historic Blennerhassett Island in the Ohio River at Parkersburg, WV, is the Poin of View Restaurant where the diner delights in succulent steaks and other prime cuts.
Recipe by: Chef: Point of View Restaurant Posted to MC-Recipe Digest V1 #618 by Bill Spalding <billspa@...> on May 25, 1997