BHA & BHT 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 that restaurant-quality wow factor with nothing but clean, whole ingredients. The tenderloin is briefly firmed in the freezer, then pounded into near-translucent slices and dressed with extra-virgin olive oil, fresh lemon juice, lemon zest, and a touch of ground ginger — every single component is something you can trace back to its source. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into processed meats, bottled dressings, and even some cooking oils. Here, there's no label-reading anxiety because nothing on this ingredient list comes from a package that would need them. Peppery baby arugula, briny capers, and fresh parsley and chives finish the dish with brightness and texture that make each bite feel intentional. The key is sourcing the freshest possible tenderloin from a butcher you trust, since the beef is served raw — quality and freshness are everything. It's the kind of dish that looks like it took hours but comes together with a sharp knife, a little patience, and genuinely good ingredients.
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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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