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Bloody Mary Steaks

Source of Recipe


Food & Wine, June 2000






List of Ingredients



• 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
  






Instructions



1. 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.)
   
   
2. 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.
   
   
3. 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.
   
   






Final Comments


* Time-Saving Tip: The Tomato-Horseradish Butter can be made ahead of time and refrigerated for up to 3 days. (Let soften slightly before using.)