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photo Blue Cheese and Cress Beef Wellingtons with Broiled Tomatoes, Parsley-Dill Potatoes and Broccolini Spears Recipe | Say Mmm

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

This recipe contains beef tenderloin, blue cheese, yukon gold potatoes, butter, extra-virgin olive oil and more.
4 Servings - 35 min - foodnetwork.com
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Servings:4  | Calories:1222 | Total Fat:84g  | Chol:274mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 84g
129 %
Sat Fat 38g
190 %
Total Carb 51g
17 %
Fiber 8g
32 %
Sugars 5g
---
Cholesterol 274mg
91 %
Sodium 1520mg
63 %
Protein 66g
132 %
Calories:
56% Beef tenderloin
16% Blue cheese
14% Others combined
12% Yukon gold potatoes
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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 : View recipe directions on foodnetwork.com
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