Artificial Food Coloring Free Beef Carpaccio with Arugula and Capers
Raw beef dishes like this one are a study in restraint — and that's exactly what makes them so stunning. Every ingredient here is whole, fresh, and completely unprocessed, so there's nothing artificial sneaking in through a sauce packet, a marinade, or a pre-seasoned cut of meat. The dressing is just good olive oil, fresh lemon juice, zest, and a whisper of ground ginger, which means the flavor is bright and clean without relying on anything synthetic to punch it up. Pounded paper-thin and draped across a platter, the tenderloin becomes almost silky, and the peppery arugula, briny capers, and fresh parsley give it contrast and life. It's the kind of dish that looks like it came out of a restaurant kitchen but comes together with a sharp knife, a meat mallet, and about 40 minutes of your time. If you're used to scanning labels for dyes and additives, this recipe is a genuine exhale — just real ingredients doing exactly what they're supposed to do.
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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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