Cooking Index - Cooking Recipes & IdeasSmoked Carpaccio w Grilled Potato, Asparagus & Watercress Recipe - Cooking Index

Smoked Carpaccio w Grilled Potato, Asparagus & Watercress

Type: Meat, Vegetables
Courses: Main Course
Serves: 1 people

Recipe Ingredients

16 oz 454gCenter cut beef fillet
1   Dry Rub # 10 - see * Note
16   Red bliss potatoes - cut in half
2 lbs 908g / 32ozPencil thin asparagus
4   Watercress
2 oz 56gButter - at room temperature
2 oz 56gDijon 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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