Wagyu Blue Cheese Bites

July 28, 2021
Created by Harmons
45 minutes
Serves 10-12
  • Sauce
  • 3 cups heavy cream
  • 3 oz picante Gorgonzola
  • 3 Tbsp freshly grated pecorino Romano cheese
  • Salt and freshly ground pepper
  • 1 Tbsp chopped fresh tarragon
  • Steak
  • 2 (10 oz) Harmons wagyu New York steaks
  • Salt and freshly ground pepper
  • Decorative serving spoons
  • Chopped fresh tarragon, for garnish

To make the sauce, in a medium saucepan over medium-high heat, bring cream to boil, whisking continuously then continue to boil. As cream boils, it will rise to top of saucepan. Remove from heat and stir quickly to prevent overflowing. When cream settles, return to heat and boil. Repeat this step as necessary. Cook until cream is thick and saucy, 25-30 minutes.

Remove pan from heat and add Gorgonzola, pecorino, salt, pepper, and tarragon. Whisk rapidly until cheeses melt, and then serve. It can also be kept in a ceramic creamer placed in a small saucepan of hot water to keep sauce warm.

Meanwhile, cut steaks into 1” squares and season steaks liberally with salt and pepper.

In a grill pan or frying pan over medium-high heat, add steaks and cook until browned on first side, 3-5 minutes. Turn over and cook until browned on each side, about 128° for medium-rare. Transfer steak cubes to a cutting board and let rest, 5-7 minutes. Using toothpicks, serve with warmed Gorgonzola sauce and garnish with chives.