AIP Friendly Beef Carpaccio with Arugula and Capers
Raw beef done right is one of those dishes that feels impossibly elegant for the effort involved, and this version delivers every bit of that restaurant-worthy drama at home. Thin, pounded slices of beef tenderloin are draped across a platter and dressed with bright lemon, a whisper of ground ginger, and good extra-virgin olive oil — a combination that keeps things clean and deeply flavorful without relying on any of the grains, dairy, legumes, or nightshades that can make classic preparations off-limits. The autoimmune protocol can feel especially limiting when it comes to bold, satisfying dishes, but this one proves that stripped-back ingredients don't mean stripped-back flavor. Peppery baby arugula piled in the center adds freshness and a little bite, while capers and fresh parsley bring a briny, herby lift that makes every forkful interesting. The technique of briefly freezing the tenderloin before slicing is a small but brilliant step that makes paper-thin cuts genuinely achievable at home. Since the beef is served raw, sourcing the freshest, highest-quality tenderloin from a trusted butcher is the one non-negotiable here — and it's absolutely worth it. This platter serves four and comes together with minimal hands-on time, making it an impressive option for a dinner party or a special weeknight treat.
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Learn more →Ingredients
4 servings
For the carpaccio
- 8 oz beef tenderloin, trimmed of any sinew
- 3 tbsp extra-virgin olive oil, divided
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
For serving
- 2 cups baby arugula
- 2 tbsp capers, drained and rinsed
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for 25–30 minutes, until the exterior is firm to the touch but not frozen solid — this makes slicing and pounding much easier.
- 2
Remove the beef from the freezer and unwrap it. Using a very sharp knife, slice the tenderloin crosswise into rounds as thin as possible, about 1/8 inch thick.
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