Brazil Nut Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of those dishes that looks impossibly elegant but 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, making it easy to slice paper-thin and pound until nearly translucent — that technique is the whole secret to getting those silky, melt-on-your-tongue slices. A bright dressing of lemon juice, lemon zest, extra-virgin olive oil, and a whisper of ground ginger ties everything together without overpowering the beef. Peppery baby arugula, briny capers, and fresh parsley finish the platter with color and contrast that make it look like something straight off a restaurant menu. Because the ingredient list is built entirely around fresh produce, good olive oil, and a single beautiful cut of meat, there's nothing hidden to worry about — no nut-based oils, no mystery sauces, no processed shortcuts. The key is sourcing the freshest tenderloin you can find from a trusted butcher and keeping it cold right up until you plate it. This is the kind of dish that earns serious compliments for very little hands-on effort.
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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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