This elegant dish features thinly sliced smoked beef fillet, offering a delicate smoke flavor and tender texture that pairs beautifully with earthy grilled potatoes and fresh asparagus. The beef is seasoned with a robust dry rub and smoked gently to maintain its rare, carpaccio-like consistency. Served over a bed of peppery watercress, it provides a refreshing contrast to the rich meat. Grilled Bliss potatoes add a hearty, comforting element, while the asparagus brings a vibrant crunch and slight char. This recipe is perfect for special weekend dinners or when you want to impress guests with a sophisticated yet approachable meal. It balances bold smoky notes with fresh, clean flavors, making it a memorable addition to your repertoire.
Smoked Carpaccio With Grilled Potato, Asparagus And Water
Description
This elegant dish features thinly sliced smoked beef fillet, offering a delicate smoke flavor and tender texture that pairs beautifully with earthy grilled potatoes and fresh asparagus. The beef is seasoned with a robust dry rub and smoked gently to maintain its rare, carpaccio-like consistency. Served over a bed of peppery watercress, it provides a refreshing contrast to the rich meat. Grilled Bliss potatoes add a hearty, comforting element, while the asparagus brings a vibrant crunch and slight char. This recipe is perfect for special weekend dinners or when you want to impress guests with a sophisticated yet approachable meal. It balances bold smoky notes with fresh, clean flavors, making it a memorable addition to your repertoire.Ingredients
Directions
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Preheat the grill to 375 degrees Fahrenheit (191&# 194;°C).
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Prepare the water tray for smoking by adding water and soaked wood chips, then place it inside the grill.
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Rub the beef fillet with 2 oz of dry rub, reserving the remaining dry rub for later use.
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Cut the Bliss potatoes into uniform pieces and rub them with softened butter.
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Season the buttered potatoes with the reserved dry rub.
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Halve the pencil-thin asparagus spears and rub them with softened butter.
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Place the seasoned potatoes on the grill and cook for 15 minutes, turning occasionally.
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Place the rubbed beef fillet on the grill and cook for 25 minutes to achieve a smoked, rare interior.
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Add the buttered asparagus to the grill and cook for an additional 15 minutes until tender-crisp.
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Remove the beef, potatoes, and asparagus from the grill.
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Allow the beef to rest briefly, then slice it thinly into carpaccio-style pieces.
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Arrange a bed of watercress on serving plates.
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Layer the thinly sliced smoked beef over the watercress.
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Serve with the grilled potatoes and asparagus on the side, accompanied by Dijon mustard.
Nutrition Facts
Servings 4
- 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 properly soaked in water before adding to the tray to prevent them from burning too quickly and to produce steady smoke.
The beef should be cooked to a rare or medium-rare internal temperature to maintain the tender, carpaccio-like texture described in the title.
If Bliss potatoes are unavailable, Yukon Gold or red potatoes work well as substitutes due to their similar texture and skin.
For best results, choose thin, pencil-thin asparagus spears which cook faster and have a more tender texture.
The dry rub can be customized with your favorite spices, but a standard blend of salt, pepper, garlic powder, and paprika works well.
Serve immediately after slicing the beef to ensure it remains warm and tender.
