Pesto-Brushed Angus Steaks with Meadow Garlic Fondue
Make dinner at home that’s as good as any restaurant. The fondue topping puts the taste of this steak over the top.
Ingredients
- 6 bacon-wrapped beef filets
- 1/2 teaspoon salt
- 1 tablespoon black pepper
- 1/3 cup basil pesto
- 1 tablespoon Hiland Salted Butter
- 2 tablespoons Scissortail Farms chopped fresh thyme
- 1/2 teaspoon minced garlic
- 1/4 cup red wine
- 1 cup Hiland Heavy Whipping Cream
- 4 ounce 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.