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

Olive oil

Salt

Tomato-Horseradish Butter, softened

Tomato-Horseradish Butter

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 before grilling.)

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.