Bloody Mary Steaks

• 8 (3 to 4-ounce) or 4 (6 to 8-ounce) filet mignons
• 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

1. Arrange the steaks in a baking dish.
2. Combine the ingredients for the marinade in a mixing bowl and whisk to mix.
3. 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.
4. Preheat the grill to high.
5. Oil the grate.
6. 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.
7. Transfer the steaks to plates or a platter.

filet mignons, tomato juice, vodka, lime juice, worcestershire sauce, horseradish, hot pepper, celery salt, black pepper

Taken from www.foodnetwork.com/recipes/bloody-mary-steaks-recipe.html (may not work)