Chestnut 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 so it slices cleanly into near-translucent rounds, which are then pounded even thinner before being dressed in a bright, citrusy vinaigrette with a subtle warmth from ground ginger. Peppery baby arugula, briny capers, and fresh herbs finish the platter in a way that feels genuinely restaurant-worthy. Because the ingredient list is so focused — good beef, olive oil, lemon, and fresh greens — there's no need to scan labels or second-guess what's hiding in a sauce or seasoning blend. Everything here is straightforward and naturally free of tree nuts, including chestnuts, which can sneak into upscale dishes through stuffings, garnishes, or specialty oils. The key to pulling this off is sourcing the freshest tenderloin you can find from a butcher you trust, since the beef is served raw. Plate it cold, serve it immediately, and watch it disappear.
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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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