Ingredients Jump to Instructions ↓

  1. --The Beefsteaks--

  2. 5 16-Oz Porterhouse Or T-Bone Steaks, <<OR>>

  3. 7 12-Oz Delmonicos Or N.Y. Strip Steaks, <<OR>>

  4. 10 8-Oz Fillet Mignon -The Marinade--

  5. 1 pint Sour Cream With Chives

  6. 1 pint Mayonnaise

  7. cup Red Wine

  8. cup Buttermilk

  9. pounds Roquefort Cheese

  10. 1 tablespoon Worcestershire Sauce

  11. 1 tablespoon Lemon Juice

  12. 1 teaspoon Vinegar

  13. teaspoon Celery Salt

  14. teaspoon Garlic Salt

  15. teaspoon Onion Salt

  16. drop Tabasco Sauce, to taste

  17. Salt And Pepper, to taste

  18. 1 pounds Fresh mushrooms

  19. 1 Stick butter

Instructions Jump to Ingredients ↑

  1. MUSHROOMS Mix ingedients in order listed. In a suitable pan, (13 x 9 x 2½ 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.

  2. FOR THE MUSHROOMS: Wash and clean mushrooms. Split lengthwise and saute' in butter until just tender. Serve over steaks.

  3. Point of View Restaurant Source: "Mountain Measures" of the Junior League of Charleston, WV.

  4. 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.

  5. Recipe by: Chef: Point of View Restaurant Posted to MC-Recipe Digest V1 #618 by Bill Spalding on May 25, 1997


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