Beefsteak En Roquefort En Champignons
Yield
5 servingsPrep
15 minCook
20 minReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
| 2312 | ml/g |
beef, filet mignon
or tenderloin, 10 steaks |
|
| The marinade | |||
| 473 | ml |
sour cream
with chives |
*
|
| 473 | ml |
mayonnaise
|
*
|
| 59 | ml |
red wine
|
*
|
| 177 | ml |
buttermilk
|
|
| 0.3 | Pound |
roquefort cheese
|
*
|
| 15 | ml |
worcestershire sauce
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
vinegar
|
|
| 1.3 | ml |
celery salt
|
|
| 1.3 | ml |
garlic salt
|
|
| 1.3 | ml |
onion salt
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Mushrooms | |||
| 453.6 | g |
mushrooms
fresh |
|
| 237 | ml |
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.
