Bloody Mary Steaks

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 (6 -8 ounce) filet mignon (6 to 8 ounces each and 1 1/2 inches thick)
• 3 -4 tablespoons extra virgin olive oil
• 2 cups tomato juice or 2 cups v 8 vegetable juice
• 1/4 cup vodka (preferably absolut peppar) or 1/4 cup gin (preferably absolut peppar)
• 2 tablespoons fresh lime juice
• 4 teaspoons worcestershire sauce (to taste)
• 1 tablespoon freshly grated horseradish or 1 tablespoon prepared horseradish
• 1 -2 teaspoon tabasco sauce (to taste)
• 1/2 teaspoon celery salt
• 1/2 teaspoon fresh ground black pepper
• 2 sun-dried tomatoes, soaked for 30 minutes in hot water, then drained
• 1 garlic clove, minced
• 8 tablespoons salted butter, at room temperature
• 1 -2 tablespoon freshly grated horseradish or 1 -2 tablespoon prepared horseradish
• 2 teaspoons fresh lime juice
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 make the tomato horseradish butter: mince the soaked tomatoes; place them in a food processor; add in the garlic and butter.
• 2 process about 2 minutes, until light and creamy; add in the horseradish, lime juice, and pepper; process until blended.
• 3 place a 12-inch square piece of plastic wrap or parchment paper on your work surface.
• 4 put the flavored butter at the bottom edge and roll the butter into a log, twisting the ends to make a :â€?tootsie-rollâ€? like tight cylinder.
• 5 refrigerate or freeze until firm, about 2 hours; to serve, unwrap the butter and cut off 4 slices, each ½ inch thick.
• 6 **this makes about twice the amount you will need for the bloody mary steaks; the remainder can be refrigerated for up to 5 days or frozen 3 months.
• 7 make the steaks: put the steaks in a nonreactive baking dish; pour the olive oil over them.
• 8 turn the steaks a couple of times to coat with oil.
• 9 add the tomato juice, vodka, lime juice, worcestershire sauce, horseradish, tabasco sauce, celery salt, and pepper in a nonreactive bowl; whisk to combine.
• 10 taste for seasoning, adding more worcestershire sauce as necessary.
• 11 pour this bloody mary marinade over the steaks; let them marinate in the refrigerator, covered, for 1-2 hours, turning the steaks a couple of times.
• 12 set up grill for direct grilling and preheat to high.
• 13 when ready to cook, drain the marinade from the steaks and discard marinade.
• 14 brush and oil the grill grate; place steaks on hot grate, on a diagonal to the bars.
• 15 grill until cooked to taste, 4-6 minutes per side for medium-rare.
• 16 rotate each steak a quarter turn after 2 minutes on each side to create attractive grill marks.
• 17 using tongs, turn the steaks on their sides to brown the edges.
• 18 transfer steaks to a platter; let rest for about 3 minutes.
• 19 cut tomato horseradish butter into rounds and place on top of each steak.