Sunday, March 18, 2012

Gorgonzola and Arugula Beef Wellingtons with Broiled Tomatoes, Parsley-Dill Potatoes and Broccolini Spears

  • 2 pounds small red or baby Yukon gold potatoes, cubed
  • 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
  • 1 cup arugula, chopped
  • 8 ounces gorgonzola, crumbled
  • 1 egg beaten with a splash of water
  • 2 vine-ripe tomatoes, halved
  • 1/2 cup Caesar style flavor large croutons
  • 1/3 cup flat leaf italian parsley leaves (divided)
  • 1 large bundle broccolini, trimmed
  • 2 tablespoons butter
  • 2 to 3 tablespoons finely chopped fresh dill


Preheat the oven to 425 degrees F. Preheat a cast iron skillet over medium-high heat.

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 10 minutes then add the brocolini and cook another 5 minutes.  Remove brocolini and set aside.  Drain potatoes and put them back into the hot pot with the butter, the dill and the half the parsley. Season with salt and pepper, to taste, and smash slightly to combine.

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.

Sprinkle flour on work surface and roll out dough a little, then cut into 4 pieces. Pile a little arugula 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.

Put the broiler on high.
Arrange the tomatoes on small baking sheet and season them with salt and pepper, to taste. Process croutons and half of the parsley until course to form a breadcrumb mixture.  Sprinkle the crumbs on the tomatoes and drizzle with a tablespoon of 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.

Serve each beef parcel on plates with a broiled tomato half, a few potatoes and a couple of spears of brocolini.

Adapted from an original recipe by Rachael Ray.

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