Blue Cheese And Cress Beef Wellingtons With Broiled Tomatoes, Parsley-Dill Potatoes And Broccolini Spears

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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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