--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
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