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

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

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