| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 MC-Recipe Digest V1 #231
Date: Mon, 30 Sep 1996 20:35:44 -0400 (EDT)
From: Chuck Tapping <ctapping@usit.net>
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”