Side Pannel
Beefsteak En Roquefort En Champignons
Beefsteak En Roquefort En Champignons
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef
Ingredients List
- ---The Beefsteaks---
- 5 16-Oz Porterhouse Or T-Bone
- -Steaks, <
> - 7 12-Oz Delmonicos Or N.Y.
- -Strip Steaks, <
> - 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
Directions
MUSHROOMS
1 lb 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
ed. 1974
1 lb 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
ed. 1974
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