| 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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