Side Pannel
Smoked Carpaccio with Grilled Potato, Asparagus and Watercre
Smoked Carpaccio with Grilled Potato, Asparagus and Watercre
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 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
Directions
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.
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.
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