Pesto-Brushed Angus Steaks with Meadow Garlic Fondue

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6 Chef’s Requested Fresh Bacon Wrapped Angus Beef Filets
½ tsp. salt
1 tsp. black pepper
1/3 cup purchased basil pesto
1 tbsp. Hiland Salted Butter
2 tsp. chopped fresh thyme
½ tsp. minced garlic
¼ cup KJ Vineyards Chardonnay Grape Juice
1 cup Hiland Heavy Whipping Cream
4 oz. monterey jack cheese


Sprinkle steaks with salt and pepper. Brush both sides lightly with pesto. Grill to desired degree of doneness. Keep warm. In a medium skillet over medium heat, cook thyme and garlic in butter for 2-3 minutes until tender and fragrant. Add cream. Simmer until sauce is reduced by 1/3. Stir in cheese just until melted. Remove from heat. Serve over steaks. Garnish as desired. Serves 6.