Beefsteak En Roquefort En Champignons

--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, (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: 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