• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. For Beef Carpaccio, In a small bowl, mix the spices together and coat the beef completely with the spice mix.
  2. In a pan, heat oil over medium-high heat. Sear beef for approximately 2 minutes on each side until golden brown and crusted.
  3. Wrap beef tenderloin in a plastic wrap and place beef tenderloin in the refrigerator until it is ready to be sliced.
  4. For Aioli, Crush garlic with the back of the knife. Place crushed garlic, salt and Dijon mustard in a bowl.
  5. Add egg to the mixture. Whisk the eggs till combined.
  6. Slowly add oil into the mixture until the aioli emulsifies and becomes thick and creamy.
  7. Add lemon juice and zest. If necessary, add water into the mixture to get preferred consistency.
  8. Season with salt and pepper.
  9. Keep refrigerated until it is ready for use. Use aioli within 24 hours.
  10. For Chips, Rinse the potato slices under cold water. Place them in a large bowl and season with 2 tablespoons of salt.
  11. Submerge potatoes in cold water* and set aside.
  12. Drain potatoes and pat dry with paper towels.
  13. Fry the chips.
  14. Dry capers with paper towels. Set aside.
  15. *Chef's Tip: The longer the potatoes stay in water, the crispier they will be when you fry them!

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