Pesto-Brushed Angus Steaks with Meadow Garlic Fondue
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
Step 1Sprinkle steaks with salt and pepper. Brush both sides lightly with pesto.
Step 2Grill to desired degree of doneness. Keep warm.
Step 3In a medium skillet over medium heat, cook thyme and garlic in butter for 2-3 minutes until tender and fragrant.
Step 4Add cream. Simmer until sauce is reduced by 1/3. Stir in cheese just until melted.
Step 5Remove from heat.
Step 6Serve over steaks. Garnish as desired. Serves 6.