Bloody Mary Steaks Recipe

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Ingredients:

Serving

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

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	361.32 Kcal (1513 kJ)
Calories from fat	316.17 Kcal
		% Daily Value*
Total Fat	35.13g	54%
Cholesterol	69.52mg	23%
Sodium	437.65mg	18%
Potassium	420.22mg	9%
Total Carbs	9.07g	3%
Sugars	6.84g	27%
Dietary Fiber	0.6g	2%
Protein	10.27g	21%
Vitamin C	29.9mg	50%
Vitamin A	0.2mg	6%
Iron	62.8mg	349%
Calcium	34.6mg	3%

Amount Per 100 g
Calories	160.33 Kcal (671 kJ)
Calories from fat	140.3 Kcal
		% Daily Value*
Total Fat	15.59g	54%
Cholesterol	30.85mg	23%
Sodium	194.21mg	18%
Potassium	186.47mg	9%
Total Carbs	4.03g	3%
Sugars	3.03g	27%
Dietary Fiber	0.27g	2%
Protein	4.56g	21%
Vitamin C	13.3mg	50%
Vitamin A	0.1mg	6%
Iron	27.9mg	349%
Calcium	15.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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