Grilled Steak with Balsamic Madeira Reduction with a Baked Ricotta Parmigiana Mousse over Grilled Eg

August 03, 2013

Grilled Steak with Balsamic Madeira Reduction with a Baked Ricotta Parmigiana Mousse over Grilled Eggplant and Tomato Sorbet

Tomato Sorbet

3 large tomatoes
1 cup of granulated sugar

Baked Ricotta Parmigiana Mousse

¾ cup of ricotta cheese
5 tbsp. grated parmigiana
1 ½ tbsp. salt
1 ½ tbsp. pepper
1 ½ tbsp. crushed red pepper
1 tbsp. garlic powder
2 tbsp. Italian seasonings
1 egg

4 small ramekins
2 tbsp. olive oil

Grilled Eggplant

1 medium size eggplant
4 tbsp. olive oil
1 tbsp. salt
1 tbsp. pepper
1 tbsp. Italian seasonings

Grilled Steak with Balsamic Reduction

1 tbsp. peanut oil
1 ¼ pound prime boneless strip steak
2 tbsp. olive oil
1 tbsp. smoked salt
1 tbsp. pepper

Balsamic Madera Reduction

6 tbsp. balsamic vinegar
½ cup of Madeira

For the tomato sorbet: Clean and chop your tomatoes. Add the chopped tomatoes to a medium size container and put in the freezer for an hour and a half. Take them out, add to a food processor and mix on...
See the full directions on my site

Nutritions

Calories
659

Sodium
6534mg
272% DV

Fat
37g
57% DV

Protein
12g
24% DV

Carbs
75g
25% DV

Fiber
5g
23% DV