Recipe by Margaret Dickenson

Photos by Larry Dickenson

Pesto Beef Steaks:  “The filling gives an enhanced flavour to the steaks without being identifiable as Pesto. This is a rather quick recipe, if Pesto is on hand. The steaks are excellent bathed in Red Wine Mustard sauce and drizzled with Cognac Cream. (Note: But they are optional.) To add colour and character to the final presentation, I perch mini Tomato Lotus Flowers (one per steak) on top of the Cognac Cream and prop a few snow peas up against each steak. Rims of Plates or platters may be decorated with a few more mini Tomato Lotus Flowers to create a graceful balance.” – Margaret Dickenson

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