Pan Seared Beef Carpaccio with Potato Chips, Fried Capers and Lemon Aioli

Recipe summary

Try Chuck Hughes’ irresistible Beef Carpaccio with crispy potato chips, fried capers and a creamy lemon aioli today!

Preparation time: 20 minutes
Cooking time: 5 minutes
Yield: 4

Ingredients

Beef Carpaccio

• 1 1/2 pounds beef tenderloin (675 g)
• 1 tablespoon crushed coriander seeds (15 ml)
• 1 tablespoon crushed cumin seeds (15 ml)
• 1 tablespoon crushed mustard seeds (15 ml)
• 1 tablespoon Kosher salt (15 ml)
• 1 tablespoon crushed black pepper (15 ml)
• 2 tablespoons canola oil (30 ml)

Lemon Aioli

• 1 clove garlic
• 1 teaspoon kosher salt (5 ml)
• 1 teaspoon Dijon mustard (5 ml)
• 1 egg
• 1 cup olive oil (250 ml)
• Juice and zest of 1/2 lemon
• 2 tablespoons water (30 ml)
• Salt, pepper

Potato Chips and Capers

• 3 Yukon Gold potatoes, very thinly sliced
• 2 tablespoons salt (30 ml)
• 1/4 cup small capers (60 ml)
• Kosher salt to taste
• Vegetable oil for frying

Garnish

• 4 cups baby spinach
• 3 tablespoons extra virgin olive oil (45 ml)
• 1 tablespoon chives, minced (15 ml)
• Kosher salt and cracked pepper

Serve

Note