Beef Carpaccio with Potato Chips

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

Prep Time: 20 minutes
Cook Time: 5 minutes
Inactive Prep Time: As long as you want to soak the potatoes?

Yield: 4 servings
Easy, Moderate, Complex


    • 1 1/2 pound 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)
    • 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
    • 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
    • 4 cups baby spinach
    • 3 tablespoons extra virgin olive oil (45 ml)
    • 1 tablespoon chives, minced (15 ml)
    • Kosher salt and cracked pepper


  1. For the beef carpaccio:
    1. In a small bowl, mix the spices together.  Completely coat the beef with the spice mix.  In a pan, heat oil on medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side.
    2. Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice.
  2. For the aioli:
    1. With the back of a knife, crush the garlic. Place in a bowl with the salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add lemon juice and zests. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper to taste. Keep refrigerated until ready to use. (Use within 24 hours.)

  3. For the chips:
    1. Rinse the slices under cold water and put them in a large bowl with 2 tablespoons of salt. Add cold water to cover and set aside. Cook’s note: The longer the potatoes stay in the water, the crispier they will be when you fry them.
    2. Drain the potatoes from the water and pat to dry between paper towels.  Dry off the capers with paper towel and set aside.
    3. Using a deep fryer, heat oil at 350 °F (180 °C). Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with Kosher salt and reserve.
  4. Fry capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.
  5. Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.
  6. Mix the baby spinach with olive oil.  Season with salt and pepper.
  7. For Serving: Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned lamb’s lettuce, the potato chips, fried capers and chives.
  8. Note:  Aioli is great on burgers, sandwiches, as a dip for vegetables, etc.