Beefsteak en roquefort en champignons

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


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

Similar recipes