Recipe - Smoked Carpaccio With Grilled Potato Asparagus And Watercre

16 ounce Center cut fillet
16 ounce Red bliss potato; cut in
half
2 pound Asparagus; pencil thin
4 bn Watercress
2 ounce Butter; at room temperature
Dry rub #10
2 ounce 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.

Recipe By : GRILLIN' & CHILLIN' SHOW #GR3624

Posted to MCRecipe Digest V1 #231

Date: Mon, 30 Sep 1996 20:35:44 0400 (EDT)

From: Chuck Tapping ctapping@usit.net