Smoked Carpaccio with Grilled Potato, Asparagus and Watercre
| Yield: | 1 Servings |
| Categories: | Vegetables |
| 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 |
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