Restaurants›Eataly NYC Downtown›A5 And Wagyu Dinner Recipe

A5 And Wagyu Dinner Recipe

Inspired by Eataly NYC Downtown
Time3h
Serves4

Experience the ultimate cooking experience. Our Scuola Chef will create a multi course Wagyu and A3, A4, A5 beef tasting, expertly prepared to bring out the variety of flavors in each cut. You will taste a variety of highly graded cuts of beef, from Wagyu charcuteries and ragu’, to a main course tasting of A3, A4, and A5 prepared by our Scuola Chef. Every course is perfectly paired with exquisite bold Italian reds such as Chianti, Valpolcella and Barolo. End your experience with our artisanal Tiramisu!

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Ingredients

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Beef Cuts

Seasoning and Marinade

Tiramisu

Method

Beef Preparation

1

Marinate the Beef

In a bowl, mix olive oil, minced garlic, sea salt, black pepper, chopped rosemary, and balsamic vinegar. Rub this mixture thoroughly onto the Wagyu beef cuts and let it marinate for at least 1 hour.

2

Cook the Beef

Preheat a grill or skillet over high heat. Sear the marinated Wagyu beef cuts for about 3-4 minutes on each side for medium-rare, adjusting time for desired doneness.

3

Prepare the Ragu

Heat the prepared beef ragu in a saucepan over medium heat until warmed through. Serve alongside the grilled beef cuts.

4

Arrange the Charcuterie

On a platter, artistically arrange the sliced Wagyu charcuterie for guests to enjoy.

Tiramisu Preparation

5

Make the Filling

In a bowl, whisk egg yolks and sugar until pale. Add mascarpone cheese and vanilla extract, mixing until smooth.

6

Assemble the Tiramisu

Dip ladyfinger biscuits in cooled espresso and layer them in a dish. Spread half of the mascarpone mixture over them, then repeat with another layer of dipped ladyfingers and the remaining mascarpone.

7

Chill

Cover and refrigerate the tiramisu for at least 4 hours, preferably overnight.

8

Serve

Before serving, dust the top with cocoa powder and cut into slices.