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Beefsteak En Roquefort En Champignons

 

25

Yield

5

servings

Prep

15

min

Cook

20

min

Ready

4

hrs

Trans-fat Free, Low Carb
 

Ingredients

The beefsteaks
5 each porterhouse steak
16 ounces each, or
*
5 each beef, t-bone steak
16 ounces each, or
*
7 each delmonicos
12 ounces each, or
*
7 each strip steak
New Youk style , 12 ounces each. or
*
80 ounces beef, filet mignon
or tenderloin, 10 steaks
The marinade
1 Pint sour cream
with chives
*
1 Pint mayonnaise
*
¼ cup red wine
*
¾ cup buttermilk
¼ Pound roquefort cheese
*
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
1 teaspoon vinegar
¼ teaspoon celery salt
¼ teaspoon garlic salt
*
¼ teaspoon onion salt
1 x red hot pepper sauce
to taste
*
1 x salt and black pepper
to taste
*
Mushrooms
1 pound mushrooms
fresh
1 cup butter

Directions

Mix ingedients in order listed.

In a suitable pan, a 9 by 13 inch 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 sauté in butter until just tender.

Serve over steaks.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 786g (27.7 oz)
Amount per Serving
Calories 145552% of calories from fat
 % Daily Value *
Total Fat 84g 129%
Saturated Fat 43g 217%
Trans Fat 0g
Cholesterol 493mg 164%
Sodium 1048mg 44%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 326g
Vitamin A 29% Vitamin C 9%
Calcium 19% Iron 58%
* based on a 2,000 calorie diet How is this calculated?

 

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