Crazy Cooking Challenge: Bloody Mary Steak with Horseradish & White Cheddar Mashed Potatoes

The theme for this month's Crazy Cooking Challenge is Mashed Potatoes!! Yummy yummy yummy... I was really excited to create a dish around my favorite side!

My potato recipe was inspired by The Piggly-Wiggly.  I knew I wanted to make a bloody mary inspired steak, and horseradish mashed potatoes were the best way to finish my dish. Piggly-Wiggly is a great blog with a variety of different recipes to tantalize your taste buds.

The steak was something I had brewing in my little head for awhile now, bu it needed the perfect dinner setting. We made these bad boys the day before Halloween. Nothing like a creepy meal and a scary movie (Halloween for us!) to get you excited for the holiday.

Check out the other challenge recipes by joining the blog hop below!

Bloody Mary Steaks
2 lb beef tenderloin (cut into individual steaks)
3 stalks celery, chopped
1/2 white onion, diced
2 Tbl slice green olives
3 Tbl chopped pickles
1 Tbl pickle juice
2 Tbl Worcestershire sauce
1 Tbl hot sauce
5.5 oz tomato juice
1/4 cup olive oil
1/2 tsp salt
1 tsp black pepper
1/2 tsp cumin
1 Tbl celery salt
1/2 tsp dill seed
Mushroom Topping (recipe below)

Mix all ingredients besides steak and topping in a large bowl. Place steaks in a large ziplock bag and pour in marinate. Allow steak to marinate 2 1/2 - 3 hours. Flip the bag at the half way point.

Pre-heat grill. Remove steaks from bag and discard marinate.  Grill steaks over medium heat until the reach desired temperature.

Top with mushrooms and serve with horseradish & white cheddar mashed potatoes.

Mushroom Topping
8 oz sliced fresh mushrooms
1/2 white onion, sliced
2 Tbl olive oil
1 Tbl butter
pinch of salt
dash of pepper

Heat oil and butter in a skillet over medium heat. Add onions and mushrooms. reduce heat to medium-low. Allow to cook for 20 minutes. Season with salt and pepper.

Horseradish & White Cheddar Mashed Potatoes
adapted from Piggly-Wiggly
3 lbs russet potatoes, peeled and quartered
1 stick butter, room temperature
2 Tbl prepared horseradish
3/4 cup grated sharp white cheddar
       2/3 cup milk
   3 oz cream cheese, room temperature
            1 tsp black pepper
        1 Tbl salt

Place large pot of water on stove and bring to boil. Add potatoes. When potatoes are easily pierced with a fork, drain water and move to a mixing bowl. Add milk, butter, cream cheese, horseradish, cheese salt, and pepper. Mix with electronic mixer or by hand with a masher (my personal favorite).

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