Smoked Carpaccio with Grilled Potato, Asparagus and Watercress |
Course : Grilling
Source: Bobby Flay and Jack McDavid
Serves: 1 |
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Ingredients:
16 ounces center cut beef fillet |
1 recipe dry rub No. 10 -- see * note |
16 medium red bliss potatoes -- cut in half |
2 pounds pencil thin asparagus |
4 bunches watercress |
2 ounces butter -- at room temperature |
2 ounces Dijon mustard |
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Preparation / Directions:
* 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
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