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Grilled Steak with Balsamic Madeira Reduction with Baked Ricotta Parmigiana Mousse, Grilled Eggplant
Ingredients:

3 Large Tomatoes
1 cup Sugar
10 Fresh Basil Leaves, For Garnish (optional)
3/4 cups Ricotta
5 Tablespoons Parmigiana, Grated
1- 1/2 teaspoon Salt
1- 1/2 teaspoon Pepper
1- 1/2 Tablespoon Crushed Red Pepper
1 Tablespoon Garlic Powder
2 Tablespoons Dried Italian Seasonings
1 Egg
2 Tablespoons Olive Oil
1 Medium Size Eggplant
4 Tablespoons Olive Oil
1 Tablespoon Salt
1 Tablespoon Pepper
1 Tablespoon Dried Italian Seasoning
1 Tablespoon Peanut Oil
1- 1/4 pound Prime Boneless Strip Steak
2 Tablespoons Olive Oil
1 Tablespoon Smoked Salt
1 Tablespoon Pepper
6 Tablespoons Balsamic Vinegar
1/2 cups Madeira

Instruction:

For the tomato sorbet: Clean and chop your tomatoes. Add the chopped tomatoes into a medium size container and put it in the freezer for an hour and a half. Take them out, add them into a food processor and mix on high until thoroughly blended. Heat a medium size pot over medium heat and slowly pour in the tomato mix. Add the sugar and mix until blended. Heat and cook for three minutes. Pour the tomato sugar mix back into your container and put in the freezer for four hours. Serve with a garnish of fresh basil. For the baked ricotta Parmigiana mousse: Preheat your oven to 350 F. In a medium size bowl, mix the ricotta until smooth. Add the Parmigiana, salt, pepper, crushed red pepper, garlic powder and Italian seasonings. Taste for flavor. If you want to add more seasoning, go ahead! Once it is seasoned to your liking, add the egg and mix until combined. Using the 2 tablespoons of olive oil, grease four 6 ounce ramekins and fill with the ricotta Parmigiana mix. Bake in the oven for 20-30 minutes or until completely set. Take them out of the oven and let them cool for 10 minutes before serving. For the grilled eggplant: Clean and cut your eggplant into rounds that are about 1/4 inch thick. Heat a saute pan over medium heat. Add the olive oil, salt, pepper and Italian seasonings directly to the pan. Add the eggplant slices, and allow them to cook. Flip them after 20 minutes or once slightly crispy. Once flipped, cook for another 15 minutes. For the grilled steak with balsamic reduction: Heat a cast iron skillet over medium heat. Add the peanut oil and allow to heat for around 3-4 minutes. Rub your steak with olive oil, smoked salt and pepper. Add steak into the skillet and cook on one side until medium rare, around 6 minutes, flip and allow to cook for another 6-7 minutes. Turn off the heat and move the steak to a plate to settle. Add the balsamic vinegar and Madeira into the cast iron skillet with the remaining liquid from the meat. Cook over medium heat until slightly thick and syrupy. Assembling your plate: Plate a circle of eggplant on your plate and place the ricotta Parmigiana mousse on top. Add a few slices of steak to the plate and glaze with some of the balsamic Madeira reduction. In a small cup on the side, scoop out some of the tomato sorbet and add a fresh leaf of basil. Buon appetito!

Source: tastykitchen.com