Almond Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of those dishes that feels impossibly elegant yet comes together with just a handful of quality ingredients and a little patience. The tenderloin gets a brief stint in the freezer to firm up before being sliced paper-thin and pounded nearly translucent, giving you those gorgeous, melt-in-your-mouth sheets of beef that make this dish so stunning on a plate. A bright dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and a whisper of ground ginger ties everything together with a citrusy lift that cuts right through the richness of the meat. Peppery baby arugula, briny capers, and fresh parsley finish the platter with color and contrast that make it look like something straight out of a trattoria. For anyone navigating nut allergies, this recipe is naturally free of tree nuts from start to finish — every ingredient is clean and straightforward, with no sauces or dressings that typically sneak in almond-based thickeners or nut oils. The only real rule here is sourcing the freshest, highest-quality beef tenderloin you can find, since it's served raw — your butcher is your best friend for this one. It's the kind of dish that impresses a dinner party crowd while asking very little of the cook.
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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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