Barley Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of the most elegant things you can put on a table, and this version delivers serious restaurant energy with surprisingly minimal effort. The tenderloin gets a brief stint in the freezer to firm up, making it easy to slice paper-thin and pound to a near-translucent finish — a small technique that makes a huge visual difference. A bright dressing of lemon juice, lemon zest, olive oil, and a hint of ground ginger ties everything together with a citrusy lift that cuts through the richness of the beef beautifully. Peppery baby arugula, briny capers, and fresh parsley round out the platter with color and contrast. Every single ingredient here is naturally free of barley and grain-based additives, so there's no label-scanning or substitution stress involved — just clean, whole ingredients from start to finish. The key is sourcing the freshest, highest-quality beef tenderloin you can find, since it's served raw; a trusted butcher makes all the difference. This is the kind of dish that looks like you spent hours but comes together in under an hour, and it's guaranteed to impress.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!