Beef Wellington with blue cheese and watercress – a detailed recipe cooking. 
Time: 35min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. halved potato
- 4 pieces of beef fillet, 4 cm thick.
- 1 layer of puff pastry, thawed
- Salt and ground black pepper
- Extra virgin olive oil, plus 1 tbsp. l
- Wheat flour
- 1 bunch of watercress, chopped
- 250 gr blue cheese with drier that is easy crumbles
- 1 egg beaten with a little water
- 2 cream tomatoes, cut in half
- 1/2 tbsp. crushed croutons with garlic flavor
- 1/4 Art. finely chopped parsley leaves
- 1 large bunch of broccoli, cut
- 2 tbsp. l (30 gr.) Butter
- 2 – 3 tbsp. l finely chopped fresh dill
Recipes with similar ingredients: beef, red potatoes, puff pastry, blue cheese, watercress, plum tomatoes, broccoli, eggs, cream, croutons, parsley, dill
Recipe preparation:
- Preheat the oven to 220 ° C. Preheat the cast-iron pan to moderately high heat. Put potatoes in a pot and pour water. Bring to a boil, salt the water, and boil the potatoes. readiness.
- Meanwhile, dry the meat with paper towels and season salt and pepper to taste. Pour a little oil into the medium pan. and wipe it with a paper towel. Add beef and fry on medium heat, until it browned, about 3 minutes. Flip over on the other side and continue to frying for about 2 more minutes, until Brown color. Turn off the heat, then shift the meat to a plate.
- Sprinkle flour on the work surface and roll the dough a little, then cut into 4 pieces. Put on each piece of dough some watercress, crumble the blue cheese on top and place to the center of the beef. Wrap the dough around the beef toppings and make small holes at the top of each bundle. Cover the baking sheet with parchment, place the convolutions on the baking sheet and grease with an egg. Bake until golden, about 12 minutes. Remove the baking sheet from the oven and let the beef in the dough relax.
- While the beef Wellington is cooking, pour in 2.5 cm of water in a pan and bring to a boil. Salt boiling water and add broccoli. Cook for 3 to 4 minutes, then drain.
- Preheat oven or grill to maximum temperature. Put the tomatoes on a baking sheet and sprinkle with salt and pepper to taste. In a small bowl, mix the crackers and a half parsley. Sprinkle the mixture with tomatoes and drizzle with olive oil. When the frypot heats up, place the tomatoes in the center and drink until until the crackers are browned, about 3-4 minutes.
- Drain the potatoes and place them in a pan with butter, dill and remaining parsley. Season with salt and pepper, to taste and mix.
- Serve beef Wellington portioned with fried tomato, several potatoes and two pieces of broccoli.
