---The Beefsteaks---
5 16-Oz Porterhouse Or T-Bone Steaks, <<OR>>
7 12-Oz Delmonicos Or N.Y. Strip Steaks, <<OR>>
10 8-Oz Fillet Mignon --The Marinade---
1 pt Sour Cream With Chives
1 pt Mayonnaise
1/4 cup Red Wine
3/4 cup Buttermilk
1/4 lb Roquefort Cheese
1 tbsp Worcestershire Sauce
1 tbsp Lemon Juice
1 tsp Vinegar
1/4 tsp Celery Salt
1/4 tsp Garlic Salt
1/4 tsp Onion Salt
drop Tabasco Sauce, to taste
Salt And Pepper, to taste
MUSHROOMS
1 lb Fresh mushrooms
1 Stick butter
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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 <billspa@icanect.net> on May 25, 1997
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