Blue Cheese and Cress Beef Wellingtons with Broiled Tomatoes, Parsley-Dill Potatoes and Broccolini Spears (Rachael Ray) Recipe

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Blue Cheese and Cress Beef Wellingtons with Broiled Tomatoes, Parsley-Dill Potatoes and Broccolini Spears (Rachael Ray)
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Ingredients
15
Count
Nutrition
744
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 425 degrees F. Preheat a cast iron skillet over medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Put the broiler on high.
  7. 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.
  8. Salt the boiling water and add the broccolini spears. Cook for 3 to 4 minutes, then drain.
  9. 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.
  10. Serve each beef parcel on plates with a broiled tomato half, a few potatoes and a couple of spears of broccolini.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 743.94 Kcal (3115 kJ)
Calories from fat 398.05 Kcal
% Daily Value*
Total Fat 44.23g 68%
Cholesterol 181.04mg 60%
Sodium 443.27mg 18%
Potassium 1422.74mg 30%
Total Carbs 44.45g 15%
Sugars 3.19g 13%
Dietary Fiber 2.8g 11%
Protein 42.48g 85%
Vitamin C 46.2mg 77%
Vitamin A 0.2mg 6%
Iron 187.1mg 1039%
Calcium 82.4mg 8%
Amount Per 100 g
Calories 175.36 Kcal (734 kJ)
Calories from fat 93.83 Kcal
% Daily Value*
Total Fat 10.43g 68%
Cholesterol 42.68mg 60%
Sodium 104.49mg 18%
Potassium 335.37mg 30%
Total Carbs 10.48g 15%
Sugars 0.75g 13%
Dietary Fiber 0.66g 11%
Protein 10.01g 85%
Vitamin C 10.9mg 77%
Iron 44.1mg 1039%
Calcium 19.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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