Categories: Beef, Grill, Main Dish
Ingredients
- 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
- 2 tablespoons fresh lime juice
- 4 teaspoons Worcestershire sauce (to taste)
- 1 tablespoon freshly grated horseradish or 1 tablespoon white prepared horseradish
- 1 -2 teaspoon Tabasco sauce (to taste)
- 1/2 teaspoon celery salt
- 1/2 teaspoon fresh ground black pepper
- Tomato Horseradish Butter:
- 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
Directions
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Make the Tomato Horseradish Butter: mince the soaked tomatoes; place them in a food processor; add in the garlic and butter.
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Process about 2 minutes, until light and creamy; add in the horseradish, lime juice, and pepper; process until blended.
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Place a 12-inch square piece of plastic wrap or parchment paper on your work surface.
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Put the flavored butter at the bottom edge and roll the butter into a log, twisting the ends to make a tootsie-roll like tight cylinder.
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Refrigerate or freeze until firm, about 2 hours; to serve, unwrap the butter and cut off 4 slices, each ½ inch thick.
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**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.
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Make the steaks: put the steaks in a nonreactive baking dish; pour the olive oil over them.
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Turn the steaks a couple of times to coat with oil.
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Add the tomato juice, vodka, lime juice, Worcestershire sauce, horseradish, Tabasco sauce, celery salt, and pepper in a nonreactive bowl; whisk to combine.
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Taste for seasoning, adding more Worcestershire sauce as necessary.
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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.
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Set up grill for direct grilling and preheat to high.
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When ready to cook, drain the marinade from the steaks and discard marinade.
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Brush and oil the grill grate; place steaks on hot grate, on a diagonal to the bars.
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Grill until cooked to taste, 4-6 minutes per side for medium-rare.
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Rotate each steak a quarter turn after 2 minutes on each side to create attractive grill marks.
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Using tongs, turn the steaks on their sides to brown the edges.
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Transfer steaks to a platter; let rest for about 3 minutes.
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Cut Tomato Horseradish Butter into rounds and place on top of each steak.