Beef Wellington with blue cheese and watercress

Ingredients:

• 900 g red potatoes, cut into halves
• 4 pieces of beef fillet, 4 cm thick.
• 1 sheet of puff pastry, defrosted
• Salt and ground black pepper
• Olive oil, for drizzling, plus 1 tbsp.
• Wheat flour
• 1 bunch watercress, chopped
• 250 g of blue cheese with mold, drier and crumbles easily
• 1 egg, beaten with a little water
• 2 plum tomatoes, halved
• 1/2 cup garlic-flavored croutons, crushed into crumbs
• 1/4 cup finely chopped parsley leaves
• 1 large bunch broccolini, trimmed
• 2 tbsp (30 g) butter
• 2 - 3 tbsp finely chopped fresh dill

Preparation:

1. Preheat oven to 220°C. Heat a cast iron skillet over medium-high heat.
   
   Place the potatoes in a saucepan and cover with water. Bring to a boil, add salt, and cook until tender.
2. Meanwhile, pat the meat dry with paper towels and season with salt and pepper to taste. Pour a little oil into a medium skillet and wipe it with a paper towel.
   
   Add the beef and cook over medium heat until browned, about 3 minutes. Flip and cook for another 2 minutes, until browned. Turn off the heat and transfer the meat to a plate.
3. Flour your work surface and roll out the dough slightly, then cut into 4 pieces.
   
   Spread a little watercress on each piece of dough, crumble blue cheese on top, and place the beef in the center. Wrap the dough around the beef filling and poke small holes in the top of each roll. Line a baking sheet with parchment, arrange the rolls on the baking sheet, and brush with egg wash.
   
   Bake until golden brown, about 12 minutes. Remove the pan from the oven and let the battered beef rest.
4. While the beef Wellington is cooking, add 1 inch of water to a frying pan and bring to a boil. Season the boiling water with salt and add the broccolini. Cook for 3-4 minutes, then drain.
5. Preheat the broiler or grill in the oven to maximum temperature.
   
   Place the tomatoes on a baking sheet and season with salt and pepper to taste. In a small bowl, combine the breadcrumbs with half the parsley. Sprinkle the mixture over the tomatoes and drizzle with olive oil. When the broiler is hot, place the tomatoes in the center and broil until the breadcrumbs are toasted, about 3-4 minutes.
6. Drain the potatoes and place them in a saucepan with butter, dill, and the remaining parsley. Season with salt and pepper to taste and stir.
7. Serve the beef Wellington individually with a roasted tomato, a few potatoes and two pieces of broccolini.