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Recipe Name: Beefsteak En Roquefort En Champignons Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 1

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(s) Sour Cream With Chives
1 Pint(s) Mayonnaise
1/4 Cup(s) Red wine
3/4 Cup(s) Buttermilk
1/4 Pound(s) Roquefort cheese
1 Tablespoon(s) Worcestershire sauce
1 Tablespoon(s) Lemon Juice
1 Teaspoon(s) Vinegar
1/4 Teaspoon(s) Celery salt
1/4 Teaspoon(s) Garlic salt
1/4 Teaspoon(s) Onion salt
Tabasco sauce, to taste
Salt and pepper, to taste
1 Pound(s) Fresh mushrooms
1 Stick butter
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 <> on May 25, 1997

Nutrition (calculated from recipe ingredients)
Calories: 3392
Calories From Fat: 2738
Total Fat: 310.3g
Cholesterol: 408.7mg
Sodium: 5833.3mg
Potassium: 2068mg
Carbohydrates: 147.6g
Fiber: 5.4g
Sugar: 54g
Protein: 27g

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