| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Entree’, To post |
1 |
Servings |
INGREDIENTS
|
|
—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 |
c |
Red Wine |
| 3/4 |
c |
Buttermilk |
| 1/4 |
lb |
Roquefort Cheese |
| 1 |
tb |
Worcestershire Sauce |
| 1 |
tb |
Lemon Juice |
| 1 |
ts |
Vinegar |
| 1/4 |
ts |
Celery Salt |
| 1/4 |
ts |
Garlic Salt |
| 1/4 |
ts |
Onion Salt |
|
dr |
Tabasco Sauce, to taste |
|
|
Salt And Pepper, to taste |
| 1 |
lb |
Fresh mushrooms |
| 1 |
|
Stick butter |
INSTRUCTIONS
MUSHROOMS
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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