Beefsteak En Roquefort En Champignons

Recipe Ingredients

		The Beefsteaks
5		Porterhouse or T-bone steaks or
7		Delmonicos or N. Y. Strip steaks or
10		Mignon
		The Marinade
1		Sour cream with chives
1		Mayonnaise
1/4 cup	59ml	Red wine
3/4 cup	177ml	Buttermilk
1/4 lb	113g / 4oz	Roquefort cheese
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Vinegar
1/4 teaspoon	1.3ml	Celery salt
1/4 teaspoon	1.3ml	Garlic salt
1/4 teaspoon	1.3ml	Onion salt
1		Tabasco sauce - to taste
		Salt and pepper - to taste

Recipe Instructions

Mix ingredients in order listed.

In a suitable pan, (13 x 9 x 2 1/2 loaf pan is adequate) 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.

Source:
"Mountain Measures" of the Junior League of Charleston, WV.

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