Smoked Carpaccio w Grilled Potato, Asparagus & Watercress

Recipe Ingredients

16 oz	454g	Center cut beef fillet
1		Dry Rub # 10 - see * Note
16		Red bliss potatoes - cut in half
2 lbs	908g / 32oz	Pencil thin asparagus
4		Watercress
2 oz	56g	Butter - at room temperature
2 oz	56g	Dijon mustard

Recipe Instructions

* Note: See the "Dry Rub # 10" recipe which is included in this collection.

Rub the fillet with dry rub, reserve the remaining rub. Rub the potatoes with the butter and season with the reserved dry rub. Rub the asparagus with the butter.

Heat the grill to 375 degrees and cook potatoes for 15 minutes. Place water tray inside and add soaked wood chips, allow to smoke. Add beef and cook for 25 minutes. Add asparagus and cook for an additional 15 minutes. Remove meat and vegetables. Slice meat and serve on top of watercress and serve with vegetables and mustard.

This recipe yields ? servings.

Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3624 broadcast 07-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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