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Smoked carpaccio with grilled potato~ asparag

Yield: 1 Servings

Ingredients:

• 16 oz center cut fillet
• 16 oz red bliss potato -- cut in : half
• 2 lb asparagus -- pencil thin
• 4 bn watercress
• 2 oz butter -- at room : temperature : Dry rub #10
• 2 oz Dijon mustard

Instructions:

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. Recipe By : GRILLIN' & CHILLIN' SHOW #GR3624 Date: Mon 30 Sep 1996 20:35:44 ~0400 (

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