Beefsteak En Roquefort En Champignons

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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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