Blue Cheese and Cress Beef Wellingtons with Broiled Tomatoes, Parsley-Dill Potatoes and Broccolini Spears

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The wellingtons are amazing! My husband LOVED them. Every time I have rachel's recipes, they never disappoint. I followed the recipe closely, the puff pastry was really hard to fit over the steaks, so make sure you roll it out well. Came out great, very filling. We both couldn't finish them. So delicious! Will definitely make this again.

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This recipe is so easy and makes you look like a Top Chef. Thank you so much!!!

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I watched the show when Rachel was making this. She offered up an option of spinach instead of watercress. I used spinach. It was EXCELLENT! I'm making it again tonight.

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I really wanted to try this because it sounded quick but elegant. First, I think that by listening to other reviewers, I made some mistakes that cost the outcome of the meal. When it was noted how difficult it was to roll out one sheet of pastry dough large enough to wrap four filets, I did as others suggested, and rolled out two sheets and cut each in half for 4 total wellingtons. I now believe that the extra thickness in the pastry dough not only caused the filets to be undercooked, but undercooked the dough as well. Unfortunately, you cannot see how well the steak is cooked unless you cut into it, which doesn't make for the greatest presentation, so you take your chances. The filets were still dark red in the center. I think my flaw was not realizing that the pasty needs to be very thin so the meat can continue cooking in the oven. It was a lot of work to be disappointed (and costly as well. Not sure if I'll go to the expense of trying it again to see if my theory is right.

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This was delicious!! Will certainly make it again.

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I made the beef wellington minus the watercress tonight for dinner with a side of steamed veggies. It was simply delish and it looks far more fancy than it actually is. My fiance devoured his in record time. YUM!

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I made this recipe last night for my husband. We loved it. I added bacon to the beef wellingtons. There is just something magical about combining blue cheese and bacon! It seemed wrong NOT to add it! I cooked the bacon and then used the grease to sear my meat. Not the healthiest option, but was a nice treat for date night! Thanks Rachael! I always find success when I try your recipes!

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Very tasty! I made this on Friday night for an early Valentine's dinner for my FH and myself. I obviously halved the recipe and I didn't make the sides she suggested. Instead I did mashed potatoes with cream cheese and sour cream mixed in (amazing as always, and broccoli on the side. Next time I don't think I would use the watercress though, when it cooked down it turned slimy and just wasn't a pleasant texture. Also, taste the blue cheese before you go pouring it onto your steaks if you are using a new brand. I used Treasure Cave, and boy was it salty! I had to scrap off about half of the cheese before eating because it was overwhelming my taste buds, and usually I love blue cheese, so i think it is just this brand; but it's my fault for not testing it first. Oh and don't forget to vent your pastry! I did and the sides opened and some of the cheese melted out, but it was still yummy! However, an all-in-all great dish!

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Rachael Ray you rock! My husband claims it was the best meal I have ever cooked him! Now I know what to cook when I want a new purse! Delicious and what a presentation.

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This is a wonderful recipe. But I did want to let everyone know that they should cook the steaks to the desired degree of doneness before wrapping them in the pastry. I cooked mine to medium-rare, figuring the 12 minute bake time would finish cooking my husband's to medium-well, but it didn't. So, I had to nuke his steak - yuk! Just FYI. I used NY strip steaks, about 1" thick and cut them in half to make 4 - 4 ounce protions. Also, don't forget to cut the vent in the pastry, because I did, and although the pastry browned quite nicely, it was very underdone. Lesson learned. I used Pepperidge Farm puff pastry b/c that's the only brand the store had. I baked the packets in a commercial quality Cadco tabletop convection oven. I definitely will make this again. Very elegant dish. Just issues with the cook! LOL