In the summer months, we like to have friends over to play yard golf, which we made up about 15 years ago at our former lake house. Being outside while we play enables me to watch the steaks as they cook on the grill and enjoy the company of good friends. However, it's no guarantee that I'm going to play well, but who cares? It's always played in fun and this meal always pleases the whole crowd.
BLOODY MARY STEAKS AND FRESH CORN ON THE COB W/ TOMATO-HORSERADISH BUTTER:
1 Large bottle of Bloody Mary Mix
1/2 cup Pepper Vodka (or you can just go ahead and add a whole cup. I do!)
2 Tbs. fresh lime juice
2 Tbs. Worcestershire sauce
2 Tbs. freshly grated (or prepared) horseradish
2 tsp. Tabasco sauce
1 tsp. celery salt
1 tsp. freshly ground pepper
6 Filet Mignon's or rib-eye steaks (butcher-cut)
Tomato-Horseradish Butter (softened):
3. Fire up the grill. Just before putting the steaks on, lightly brush the grate with olive oil. Drain the steaks then brush with olive oil. Season the steaks generously with salt & pepper and grill over moderately high heat, turning once, about 15 minutes for medium rare.
4. Place a fat slice of Tomato-Horseradish Butter on each steak and each ear of corn, and serve.
2 sun-dried tomato packed in oil, drained & minced
2 garlic cloves, minced
3 tsp. of freshly grated or prepared horseradish
2 tsp. fresh lime juice
1/4 tsp. freshly ground pepper
1/4 tsp. coarse salt
Combine all of the ingredients in food processor and pulse until smooth. Scrape the butter onto a 12-inch square of wax paper and roll it into a cylinder, twisting the ends tightly to seal. Refrigerate the flavored butter just until firm, about 30 minutes.