Smoked carpaccio with grilled potato, asparagus and water

Yield: 4 servings

Measure Ingredient
16 ounces Center cut fillet
16 \N Red bliss potato, cut in
\N \N Half
2 pounds Pencil thin asparagus
4 bunches Watercress
2 ounces Butter, at room temperature
\N \N Dry Rub #10
2 ounces Dijon mustard

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.


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