I haven't eaten red meat for a while and really wanted some. After describing to Andrea what I had in mind she thought I'd like beef tataki, but since we were already at Eataly having lunch, we decided to do it in an Italian style. Andrea made a crust of dried and powdered porcini mushrooms then seared the steak. The cut was called tagliata. Then she made a sauce with some tiny tomatoes, red onion and sherry vinegar. It gave it that acidic bite and hit the spot perfectly.