Title: Beefsteak en roquefort en champignons
 Categories: Beef, Entree', To post
      Yield: 1 Servings
 
           ---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

MMMMM-------------------------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