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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 x ca. 1/2 Liter | Sour Cream With Chives |
| 1 x ca. 1/2 Liter | mayonnaise |
| 1/4 Tasse | red wine |
| 3/4 Tasse | buttermilk |
| 1/4 x ca. 450 g | Roquefort Cheese |
| 1 Esslöffel | Worcestershire Sauce |
| 1 Esslöffel | lemon juice |
| 1 Teelöffel | vinegar |
| 1/4 Teelöffel | celery salt |
| 1/4 Teelöffel | garlic salt |
| 1/4 Teelöffel | Onion salt |
| | Dr Tabasco Sauce, to taste |
| | salt |
| | pepper |
| 1 x ca. 450 g | mushrooms fresh |
| 1 | butter stick |
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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
Parkersburg, Wv, is the Poin of View Restaurant where the diner delights in succulent steaks and other prime cuts.
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