Recipe Description
This dish is served with Potato Chips, Fried Capers and Lemon Aioli.
Recipe Ingredient
- Beef Carpaccio
- 11/2 pound or 675g of beef tenderloin
- 1 tbsp or 15 ml of crushed coriander seeds
- 1 tbsp or 15ml of crushed cumin seeds
- 1 tbsp or 15ml of crushed mustard seeds
- 1 tbsp or 15ml of Kosher salt
- 1 tbsp or 15ml of crushed black pepper
- 2 tbsp or 30ml of canola oil
- Lemon Aioli
- 1 clove of garlic
- 1 tsp or 5ml of Kosher salt
- 1 tsp or 5ml of Dijon mustard
- 1 egg
- 1 cup or 250ml of olive oil
- Juice and zest of 1/2 lemon
- 2 tbsp or 30ml of water
- Salt and pepper
- For the Potato Chips and Fried Capers
- 3 Yukon Gold potatoes, very thinly sliced
- 2 tbsp or 30ml of salt
- 1/4 cup or 60ml of small capers
- Kosher salt to taste
- Vegetable oil for frying
- Garnish
- 4 cups of baby spinach
- 4 tbsp or 45ml of extra olive oil
- 1 tbsp or 15ml of minced chives
- Kosher salt
- Cracked pepper
Instructions
- For Beef Carpaccio, In a small bowl, mix the spices together and coat the beef completely with the spice mix.
- In a pan, heat oil over medium-high heat. Sear beef for approximately 2 minutes on each side until golden brown and crusted.
- Wrap beef tenderloin in a plastic wrap and place beef tenderloin in the refrigerator until it is ready to be sliced.
- For Aioli, Crush garlic with the back of the knife. Place crushed garlic, salt and Dijon mustard in a bowl.
- Add egg to the mixture. Whisk the eggs till combined.
- Slowly add oil into the mixture until the aioli emulsifies and becomes thick and creamy.
- Add lemon juice and zest. If necessary, add water into the mixture to get preferred consistency.
- Season with salt and pepper.
- Keep refrigerated until it is ready for use. Use aioli within 24 hours.
- For Chips, Rinse the potato slices under cold water. Place them in a large bowl and season with 2 tablespoons of salt.
- Submerge potatoes in cold water* and set aside.
- Drain potatoes and pat dry with paper towels.
- Fry the chips.
- Dry capers with paper towels. Set aside.
- *Chef's Tip: The longer the potatoes stay in water, the crispier they will be when you fry them!
