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1
Preheat the oven to 425 degrees F. Preheat a cast iron skillet over medium-high heat.
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2
Put the potatoes in a sauce pot and cover with water.
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3
Bring to a boil over medium heat, salt the water and cook the potatoes until tender.
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4
Meanwhile, pat the meat dry and season with salt and pepper, to taste.
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5
Drizzle a little oil into medium skillet and wipe it around with a folded paper towel.
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6
Add the beef and brown over medium heat, until it becomes a deep reddish brown, about 3 minutes.
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7
Turn the beef and brown for about 2 minutes more.
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8
Turn off the heat, then remove the meat to a plate and reserve.
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9
Sprinkle flour on work surface and roll out dough a little, then cut into 4 pieces.
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10
Pile a little watercress on each piece of dough, top with crumbles of cheese and some meat.
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11
Wrap the dough around the filling and cut a small vent in the top of each parcel.
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12
Cover a baking sheet with parchment, arrange the parcels on the baking sheet and brush them with the egg wash, using a pastry brush.
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13
Bake until deep golden, about 12 minutes.
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14
Remove the baking sheet from the oven and let the parcels rest.
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15
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.
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16
Put the broiler on high.
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17
Arrange the tomatoes on small baking sheet and season them with salt and pepper, to taste.
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18
Toss the crouton crumbs with half of the parsley in a small bowl.
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19
Sprinkle the crumbs on the tomatoes and drizzle with a tablespoon of extra-virgin olive oil.
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20
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.
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21
Salt the boiling water and add the broccolini spears.
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22
Cook for 3 to 4 minutes, then drain.
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23
Drain potatoes and put them back into the hot pot with the butter, the dill and the remaining parsley.
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24
Season with salt and pepper, to taste, and toss to combine.
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25
Serve each beef parcel on plates with a broiled tomato half, a few potatoes and a couple of spears of broccolini.
