Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        center cut beef fillet
   1                    dry rub # 10 -- see * note
  16                    red bliss potatoes -- cut in half
   2      pounds        pencil thin asparagus
   4      bunches       watercress
   2      ounces        butter -- at room temperature
   2      ounces        Dijon mustard

Preparation:

* Note: See the "Grillin' and Chillin' Dry Rub # 10" recipe which is included in the "Rubs and Spices" recipe 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 375F 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 Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-36