Beefsteak En Roquefort En Champignons

Beefsteak En Roquefort En Champignons Ingredients

The Beefsteaks	1 tb Lemon Juice
5 16-Oz Porterhouse Or T-Bone	1 ts Vinegar
7 12-Oz Delmonicos Or N.Y.	1/4 ts Celery Salt
10 8 8-Oz Fillet Mignon	1/4 ts Garlic Salt
The Marinade	1/4 ts Onion Salt
1 pt Sour Cream With Chives	dr Tabasco Sauce, to taste
1 pt Mayonnaise	Salt And Pepper, to taste
1/4 c Red Wine	MUSHROOMS
3/4 c Buttermilk	1 lb Fresh mushrooms
1/4 lb Roquefort Cheese	1 Stick butter
1 tb Worcestershire Sauce

Instructions for Beefsteak En Roquefort En Champignons

Mix ingedients in order listed. In a suitable pan, (13 x 9 x 2 1/2 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 on May 25, 1997

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Butter	Buttermilk	Celery
Chives	Garlic	Lemon	Marinade
Mayonnaise	Mushroom	Onion	Port
Red Wine	Tabasco	Vinegar	Worcestershire sauce

Beef Main dishes Celery Sour cream Cream Garlic Butter Mayo Cheese Onion Port Garlic Salt Steak Wine Red wine Lemon Milk Mushrooms Dinner

for flavor and categorization

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