Recipe - Beefsteak En Roquefort En Champignons

The Beefsteaks
5 16Oz Porterhouse Or TBone
Steaks, OR
7 12Oz Delmonicos Or N.Y.
Strip Steaks, OR
10 8Oz Fillet Mignon
The Marinade
1 pt Sour Cream With Chives
1 pt Mayonnaise
One fourth cup Red Wine
Three fourths cup Buttermilk
One fourth pound Roquefort Cheese
1 tablespoon Worcestershire Sauce
1 tablespoon Lemon Juice
1 teaspoon Vinegar
One fourth teaspoon Celery Salt
One fourth teaspoon Garlic Salt
One fourth teaspoon Onion Salt
dr Tabasco Sauce, to taste
Salt And Pepper, to taste

MUSHROOMS
1 pound Fresh mushrooms
1 Stick butter

Mix ingedients in order listed. In a suitable pan, (13 x 9 x 2 One half 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 MCRecipe Digest V1
#618 by Bill Spalding billspa@icanect.net on May 25, 1997