Carrageenan 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 silky, melt-in-your-mouth experience with almost no cooking required. The tenderloin gets a quick freeze to make slicing effortless, then each round is pounded paper-thin before being dressed in a bright, punchy vinaigrette of lemon juice, lemon zest, extra-virgin olive oil, and a hint of ground ginger. Peppery baby arugula, briny capers, and fresh parsley finish the platter with color and contrast that make it look genuinely restaurant-worthy. For anyone navigating carrageenan concerns, this dish is a natural fit — every ingredient is whole and unprocessed, with no deli meats, pre-marinated cuts, or packaged dressings that might sneak in unwanted additives. The key is sourcing the freshest, highest-quality beef tenderloin you can find from a butcher you trust, since the beef is served raw and quality really does show. It comes together quickly once the prep is done, and the result is something that feels special enough for a dinner party but approachable enough for a confident weeknight 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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