4 tbsp butter.
1/4 tsp. cinnamon.
4 bananas, cut in half lengthwise.
1 cup brown sugar.
4 tbsp brandy.
Vanilla ice cream & chocolate topping.
1/4 cup of rum.
Melt butter in pan, add sugar, cinnamon and brandy, stir to mix until sugar is melted, add bananas saute until soft.
Add rum, allow to heat, ingnite (flambé) until rum is burned out.
Place 2 halfs per dish and spoon sauce over bananas, add 2 scoups of ice cream per dish, top with chocolate sauce.
For sauce
1 cup veal or beef demiglace
2 tablespoons Sercial Madeira
Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
Preheat oven to 425°F.
Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
Make sauce while beef Wellingtons are baking:
In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
Serve beef Wellingtons with sauce.
Thickly coat pork chops with Dijon mustard (you may not need all of the mustard). In a shallow bowl, combine bread crumbs and seasonings. Dredge pork chops in crumbs. Arrange pork chops on a wire rack set on top of a sheet pan. Spritz bread crumb coating with a little bit of oil spray. Place under broiler and cook on both sides until coating is brown, about 5 minutes on each side.
