Bloody Mary Steaks
2 cups tomato juice
1/4 cup pepper-flavored vodka
2 Tbsp fresh lime juice
1 Tbsp plus 1 tsp Worcestershire sauce
1 Tbsp freshly grated or prepared horseradish
1 tsp hot sauce
1/2 tsp celery salt
1/2 tsp freshly ground pepper
4 6-oz. filet mignon steaks, about 1-1/2" thick
Tomato-Horseradish Butter, softened
4 Tbsp unsalted butter, softened
1 sun-dried tomato packed in oil, drained and minced
1 clove garlic, minced
1-1/2 tsp freshly grated or prepared horseradish
1 tsp fresh lime juice
1/4 tsp freshly ground pepper
1/4 tsp coarse salt
In a glass baking dish, combine the tomato juice, vodka, 2
tablespoons fresh lime juice, Worcestershire sauce, 1 tablespoon
horseradish, hot sauce, celery salt and pepper. Add the steaks and
turn to coat. Cover and refrigerate for 1-1/2 hours, turning
occasionally. (Remove the steaks from the refrigerator 30 minutes
While the steaks are marinating, make the Tomato-Horseradish Butter:
Combine all of the ingredients in a mini-processor and pulse until
smooth. Scrape the butter onto a 12-inch square of plastic wrap and
roll it into a 2-inch cylinder; twist the ends tightly to seal.
Refrigerate the flavored butter just until firm, about 30 minutes.
Light a grill. Lightly brush the grate with oil. Drain the steaks
and pat dry; brush with olive oil. Season the steaks generously with
salt and grill over moderately high heat, turning occasionally,
about 15 minutes for medium-rare.
Place a dollop of Tomato-Horseradish Butter on each steak and serve.
Makes 4 servings.