Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): tell us
Ingredients
The Beefsteaks
- 5 16-Oz Porterhouse Or T-Bone
- 7 12-Oz Delmonicos Or N.Y.
- 10 8 8-Oz Fillet Mignon
The Marinade
MUSHROOMS
Preparation
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
