This sophisticated dish features thinly sliced smoked beef carpaccio layered over fresh watercress, accompanied by hearty grilled red bliss potatoes and tender asparagus. The beef is dry-rubbed and gently smoked to achieve a delicate, savory flavor profile that contrasts beautifully with the earthy, charred vegetables. It is an impressive presentation perfect for dinner parties or special weekend meals. The combination of the smoky meat, crisp greens, and roasted potatoes offers a complex texture and rich taste experience. Ideal for those looking to elevate their grilling game with a refined, restaurant-quality meal that balances bold smoke with fresh, natural ingredients.
Smoked Carpaccio With Grilled Potato, Asparag
Description
This sophisticated dish features thinly sliced smoked beef carpaccio layered over fresh watercress, accompanied by hearty grilled red bliss potatoes and tender asparagus. The beef is dry-rubbed and gently smoked to achieve a delicate, savory flavor profile that contrasts beautifully with the earthy, charred vegetables. It is an impressive presentation perfect for dinner parties or special weekend meals. The combination of the smoky meat, crisp greens, and roasted potatoes offers a complex texture and rich taste experience. Ideal for those looking to elevate their grilling game with a refined, restaurant-quality meal that balances bold smoke with fresh, natural ingredients.Ingredients
Directions
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Apply the dry rub to the center cut fillet, reserving a portion of the rub for later use.
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Rub the red bliss potatoes with softened butter and season with the reserved dry rub.
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Rub the asparagus spears with the remaining softened butter.
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Heat the grill to 375 degrees Fahrenheit (191&# 194;°C).
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Place a water tray inside the grill and add soaked wood chips to generate smoke.
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Grill the potatoes for 15 minutes, turning occasionally to ensure even cooking.
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Add the beef fillet to the grill and cook for 25 minutes, maintaining the smoke.
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Add the asparagus to the grill and cook for an additional 15 minutes until tender-crisp.
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Remove the beef and vegetables from the grill and let the beef rest briefly.
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Thinly slice the smoked beef into carpaccio-style slices.
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Arrange the watercress on serving plates, top with the sliced beef, and serve alongside the grilled potatoes, asparagus, and Dijon mustard.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 308.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 24.0mg1%
- Total Carbohydrate 68.0g23%
- Dietary Fiber 8.8g36%
- Sugars 3.2g
- Protein 8.0g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the wood chips are soaked in water for at least 30 minutes before adding them to the grill to produce steady smoke without burning.
The beef fillet should be sliced very thinly after resting to achieve the true carpaccio texture. A sharp knife or mandoline is recommended.
If pencil-thin asparagus is unavailable, you can trim the tough ends of thicker spears, though cooking time may need slight adjustment.
Serve immediately while the beef is still warm from the grill but not hot, allowing the smoky flavor to shine through.
