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Bloody Mary steak with roasted vegetables

Antony Worrall Thompson
Give beef on the bone a bit of a kick with Anthony Worrall Thompson's seriously tasty recipe

Bloody Mary steak with roasted vegetables

Method

1. First prepare the marinated steak. Put the Worcestershire sauce, lemon juice, horseradish, shallot, freshly ground pepper, salt flakes, celery salt, Tabasco and vodka in a bowl and stir to combine.

2. Pour 3 tablespoons of the Bloody Mary mix over the steak and marinate for at least four hours, or ideally overnight, in the refrigerator, turning from time to time.

3. To roast the vegetables, preheat the oven to 190C/gas 5. Place the carrots in a pan of boiling water and blanch for 2-3 minutes, drain and refresh under cold running water to retain their colour.

4. Place the olive oil in a roasting tin and add the garlic, chilli and thyme. Add the carrots, parsnips, shallots and butternut squash and toss well to combine.

5. Season generously with salt and freshly ground pepper and roast in the oven for 40-45 minutes or until the vegetables are completely tender and lightly caramelised, tossing from time to time to ensure they cook evenly. Keep warm until serving.

6. To cook the sauce, combine the remaining Bloody Mary mix with the tomato juice and tomato puree and pour it into a saucepan over a low heat.

7. Simmer gently for 10 minutes. Whisk together the cornflour and water and stir the cornflour paste into the simmering sauce. Cook for 2 minutes to thicken, then fold in the tomatoes and chives. Keep the sauce warm.

8. Preheat the oven to 220C/gas 7 and heat an oven-proof griddle or frying pan on the hob.

9. Remove the steak from the marinade and pat dry. Brush the steak with the olive oil and sear it in the hot griddle pan or frying pan until brown on both sides.

10. Transfer the steak to the oven and cook in the oven for 15 minutes for medium-rare, or to your liking. Remove the steak from the oven and allow to rest in a warm place.

11. Place the steak on a carving board, cut it away from the bone and slice the meat into 2.5cm thick strips. Place on warm plates and spoon the sauce around the meat slices. Serve with the roasted vegetables.

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Serves: 3

Prep: 30 min, plus 4 hrs or overnight marinating
Cook: 1 hr 20 min

Ingredients

For the steak

2 tbsp Worcestershire sauce
3 tbsp lemon juice
2 tbsp horseradish, grated
2 Shallots, finely diced
2 tsp freshly ground pepper
2 tsp salt flakes
2 tsp celery salt
1 tsp Tabasco
2 tbsp vodka
1 rib-eye steak, on the bone, 1kg in weight
300ml tomato juice
2 tsp tomato puree
1 tbsp cornflour
1 tbsp water
3 plum tomatoes
1 tbsp snipped chives
2 tbsp Olive oil

For the roast vegetables

2 small Carrots, halved
4 tbsp Olive oil
2 garlic cloves, crushed
1 each of red chilli, seeded and finely chopped
1 tsp thyme leaves
3 small Parsnips, halved
12 large Shallots, peeled and diced
1 small Butternut squash, peeled, seeded and cut into quarters
1 pinch salt and fresh ground black pepper