Blue Cheese and Cress Beef Wellingtons with Broiled Tomatoes, Parsley-Dill Potatoes and Broccolini Spears
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1144
- Total Fat
- 61
- Saturated Fat
- 28
- Carbohydrates
- 88
- Dietary Fiber
- 9
- Sugar
- 13
- Protein
- 61
- Cholesterol
- 248
- Sodium
- 1586
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
2 pounds small red or baby Yukon gold potatoes, halved
4 pieces beef tenderloin, 1 1/2 inches thick
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling, plus 1 tablespoon
Sprinkle all-purpose flour
1 large sheet frozen puff pastry dough, defrosted (recommended: Du Four)
1 bundle watercress, chopped
8 ounces blue cheese get a drier blue that will crumble easily
1 egg beaten with a splash of water
2 vine-ripe tomatoes, halved
1/2 cup Caesar style or garlic flavor large croutons, crushed or processed into crumbs
1/4 cup finely chopped parsley leaves
1 large bundle broccolini, trimmed
2 tablespoons butter
2 to 3 tablespoons finely chopped fresh dill
Directions
- Preheat the oven to 425 degrees F. Preheat a cast iron skillet over medium-high heat.
- Put the potatoes in a sauce pot and cover with water. Bring to a boil over medium heat, salt the water and cook the potatoes until tender.
- Meanwhile, pat the meat dry and season with salt and pepper, to taste. Drizzle a little oil into medium skillet and wipe it around with a folded paper towel. Add the beef and brown over medium heat, until it becomes a deep reddish brown, about 3 minutes. Turn the beef and brown for about 2 minutes more. Turn off the heat, then remove the meat to a plate and reserve.
- Sprinkle flour on work surface and roll out dough a little, then cut into 4 pieces. Pile a little watercress on each piece of dough, top with crumbles of cheese and some meat. Wrap the dough around the filling and cut a small vent in the top of each parcel. Cover a baking sheet with parchment, arrange the parcels on the baking sheet and brush them with the egg wash, using a pastry brush. Bake until deep golden, about 12 minutes. Remove the baking sheet from the oven and let the parcels rest.
- While the parcels bake, bring a couple of inches of water, in a deep-sided skillet, to a boil over medium heat for the broccolini.
- Put the broiler on high.
- Arrange the tomatoes on small baking sheet and season them with salt and pepper, to taste. Toss the crouton crumbs with half of the parsley in a small bowl. Sprinkle the crumbs on the tomatoes and drizzle with a tablespoon of extra-virgin olive oil. When the broiler is hot, put the tomatoes in the center of oven and broil until bubbly and the crumbs are brown, about 3 to 4 minutes.
- Salt the boiling water and add the broccolini spears. Cook for 3 to 4 minutes, then drain.
- Drain potatoes and put them back into the hot pot with the butter, the dill and the remaining parsley. Season with salt and pepper, to taste, and toss to combine.
- Serve each beef parcel on plates with a broiled tomato half, a few potatoes and a couple of spears of broccolini.