Cashew Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of those dishes that feels impossibly elegant yet comes together with just a handful of quality ingredients and a little patience. The key is a brief stint in the freezer, which firms up the tenderloin just enough to slice it paper-thin before pounding each piece nearly translucent — the result is silky, melt-in-your-mouth beef that looks like it came straight out of a fine dining kitchen. A bright dressing of lemon juice, lemon zest, extra-virgin olive oil, and a touch of ground ginger ties everything together with a citrusy lift that cuts through the richness of the meat beautifully. Peppery baby arugula, briny capers, and fresh parsley finish the platter with color and contrast. The whole ingredient list is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your dish. Just make sure to source the freshest, highest-quality beef tenderloin from a butcher you trust, since it's served raw — that single step is what separates a stunning carpaccio from a mediocre one. This is the kind of recipe that impresses a dinner party crowd while keeping the cook completely in control.
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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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