Beefsteak En Roquefort En Champignons

Name: Beefsteak En Roquefort En Champignons
Total time: P4H
Yield: 5
Cuisine: Fusion
Ingredients: porterhouse steak; beef, t-bone steak; delmonicos; strip steak; beef, filet mignon; sour cream; mayonnaise; red wine; buttermilk; roquefort cheese; worcestershire sauce; lemon juice; vinegar; celery salt; garlic salt; onion salt; red hot pepper sauce; salt and black pepper; mushrooms; butter

Submitted by llh145

YIELD

5 servings

PREP

15 min

COOK

20 min

READY

4 hrs

Ingredients

The beefsteaks

EACH PORTERHOUSE STEAK
16 ounces each, or *

EACH BEEF, T-BONE STEAK
16 ounces each, or *

EACH DELMONICOS
12 ounces each, or *

EACH STRIP STEAK
New Youk style , 12 ounces each. or *

OUNCES BEEF, FILET MIGNON
or tenderloin, 10 steaks

The marinade

PINT SOUR CREAM
with chives *

PINT MAYONNAISE *

CUP RED WINE *

CUP BUTTERMILK

POUND ROQUEFORT CHEESE *

TABLESPOON WORCESTERSHIRE SAUCE

TABLESPOON LEMON JUICE

TEASPOON VINEGAR

TEASPOON CELERY SALT

TEASPOON GARLIC SALT

TEASPOON ONION SALT

X RED HOT PEPPER SAUCE
to taste *

X SALT AND BLACK PEPPER
to taste *

Mushrooms

POUND MUSHROOMS
fresh

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.