Bloody Mary Steaks

Ingredients

1. 2 cups tomato juice
2. 1/4 cup pepper-flavored vodka
3. 2 tablespoons fresh lime juice
4. 1 tablespoon plus 1 teaspoon Worcestershire sauce
5. 1 tablespoon freshly grated or prepared horseradish
6. 1 teaspoon hot sauce
7. 1/2 teaspoon celery salt
8. 1/2 teaspoon freshly ground pepper
9. Four 6-ounce filet mignon steaks, about 1 1/2 inches thick
10. Olive oil
11. Salt
12. Tomato-Horseradish Butter

1. In a glass baking dish, combine the tomato juice, vodka, lime juice, Worcestershire sauce, 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. 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.