Bloody Mary Steaks
- SERVINGS: 4
Going to Indianapolis without eating at the St. Elmo Steak House is a little like traveling to Agra and missing the Taj Mahal. Since 1902, this landmark restaurant has attracted tourists and locals for steaks and the legendary Blood Marys with their explosive amounts of freshly grated horseradish. That set Steven Raichlen thinking: Why not put the two together? He tried it, and came up with a new American classic.
- 2 cups tomato juice
- 1/4 cup pepper-flavored vodka
- 2 tablespoons fresh lime juice
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 1 tablespoon freshly grated or prepared horseradish
- 1 teaspoon hot sauce
- 1/2 teaspoon celery salt
- 1/2 teaspoon freshly ground pepper
- Four 6-ounce filet mignon steaks, about 1 1/2 inches thick
- Olive oil
- Tomato-Horseradish Butter
- 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.
- 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.