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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 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>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2273
Calories From Fat: 1528
Total Fat: 170.9g
Cholesterol: 729.7mg
Sodium: 1233.2mg
Potassium: 2455.1mg
Carbohydrates: 3.7g
Fiber: 1.5g
Sugar: <1g
Protein: 171.7g


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