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1
First prepare the marinated steak.
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2
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.
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3
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.
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4
To roast the vegetables, preheat the oven to 375F
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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.
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6
Place the olive oil in a roasting tin and add the garlic, chilli and thyme.
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7
Add the carrots, parsnips, shallots and butternut squash and toss well to combine.
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8
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.
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9
Keep warm until serving.
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10
To cook the sauce, combine the remaining Bloody Mary mix with the tomato juice and tomato paste and pour it into a saucepan over a low heat.
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11
Simmer gently for 10 minutes.
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12
Whisk together the cornstarch and water and stir the cron starch paste into the simmering sauce.
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13
Cook for 2 minutes to thicken, then fold in the tomatoes and chives.
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14
Keep the sauce warm.
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15
Preheat the oven to 425F and heat an oven-proof griddle or frying pan on the stovetop.
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16
Remove the steak from the marinade and pat dry.
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17
Brush the steak with the olive oil and sear it in the hot griddle pan or frying pan until brown on both sides.
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18
Transfer the steak to the oven and cook in the oven for 15 minutes for medium-rare, or to your liking.
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19
Remove the steak from the oven and allow to rest in a warm place.
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20
Place the steak on a carving board, cut it away from the bone and slice the meat into 1in thick strips.
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21
Place on warm plates and spoon the sauce around the meat slices.
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22
Serve with the roasted vegetables.
