• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

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

  • 4servings
  • 5minutes

Add to MenuAdd to Calendar

Source: www.foodnetwork.caReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, D, E
MineralsZinc, Copper, Natrium, Manganese, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds beef tenderloin (675 g)

  2. 1 tablespoon crushed coriander seeds (15 ml)

  3. 1 tablespoon crushed cumin seeds (15 ml)

  4. 1 tablespoon crushed mustard seeds (15 ml)

  5. 1 tablespoon Kosher salt (15 ml)

  6. 1 tablespoon crushed black pepper (15 ml)

  7. 2 tablespoons canola oil (30 ml)

  8. 1 clove garlic

  9. 1 teaspoon kosher salt (5 ml)

  10. 1 teaspoon Dijon mustard (5 ml)

  11. 1 egg

  12. 1 cup olive oil (250 ml)

  13. Juice and zest of 1/2 lemon

  14. 2 tablespoons water (30 ml)

  15. Salt, pepper

  16. 3 Yukon Gold potatoes, very thinly sliced

  17. 2 tablespoons salt (30 ml)

  18. 1/4 cup small capers (60 ml)

  19. Kosher salt to taste

  20. Vegetable oil for frying

  21. 4 cups baby spinach

  22. 3 tablespoons extra virgin olive oil (45 ml)

  23. 1 tablespoon chives, minced (15 ml)

  24. Kosher salt and cracked pepper

Instructions Jump to Ingredients ↑

  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.

  3. 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.)

  4. 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.

  5. Drain the potatoes from the water and pat to dry between paper towels. Dry off the capers with paper towel and set aside.

  6. 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.

  7. Fry capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.

  8. Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.

  9. Mix the baby spinach with olive oil. Season with salt and pepper.

  10. 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.

  11. Aioli is great on burgers, sandwiches, as a dip for vegetables, etc.

  12. Rinsing the potatoes will ensure they don’t change color and will remove some of the starch.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback