Recipe By : Chef: Point of View Restaurant
Serving Size : 1 Preparation Time :0:30
Categories : Beef Entree
To Post
Amount Measure Ingredient -- Preparation Method
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--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 Pint Sour Cream With Chives
1 Pint Mayonnaise
1/4 Cup Red Wine
3/4 Cup Buttermilk
1/4 Pound Roquefort Cheese
1 Tablespoon Worcestershire Sauce
1 Tablespoon Lemon Juice
1 Teaspoon Vinegar
1/4 Teaspoon Celery Salt
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Onion Salt
Drops Of Tabasco Sauce -- to taste
Salt And Pepper -- to taste
Mix ingedients in order listed. In a suitable pan, (13x9x2-1/2 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:
1 pound fresh mushrooms
1 stick of butter
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
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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.
