Bloody Mary Steaks

Total Time:
1 hr 25 min
1 hr 10 min
15 min

4 servings

  • 8 (3 to 4-ounce) or 4 (6 to 8-ounce) filet mignons
  • For the marinade:
  • 2 cups tomato juice or V-8 juice
  • 1/4 cup vodka (preferably Absolut Pepar vodka) or gin
  • 2 tablespoons fresh lime juice
  • 4 teaspoons Worcestershire sauce, or to taste
  • 1 tablespoon freshly grated horseradish or prepared white horseradish
  • 1 to 2 teaspoons hot pepper sauce, or to taste (unless your using Pepar vodka)
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • Arrange the steaks in a baking dish. Combine the ingredients for the marinade in a mixing bowl and whisk to mix. Pour the mixture over the steaks and marinate for 1 to 2 hours in the refrigerator, turning the steaks a couple of times to insure even marinating.

  • Preheat the grill to high. Oil the grate. Grill the steaks until cooked to taste, 4 to 6 minutes per side for medium rare, rotating each steak 90 degrees after 2 minutes to create an attractive cross-hatch of grill marks. Transfer the steaks to plates or a platter.

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