Chicken Free Beef Carpaccio with Arugula and Capers
Raw beef tenderloin pounded to near-translucency and draped across a platter is one of those dishes that looks impossibly elegant but comes together with just a sharp knife and a little patience. The technique here — a quick freeze to firm the meat before slicing, then a gentle pound between plastic wrap — gives you those gorgeous, paper-thin rounds without any special equipment. A bright dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and a hint of ground ginger lifts the richness of the beef beautifully, while peppery baby arugula, briny capers, and fresh parsley add texture and contrast in every bite. Since this is a pure beef dish built entirely around tenderloin, there's no poultry anywhere in the ingredient list — not in the dressing, not tucked into a garnish, nowhere. That makes it a genuinely clean option for anyone navigating a table where avoiding certain proteins matters. The one non-negotiable is quality: because the beef is served raw, sourcing the freshest tenderloin from a trusted butcher is the single most important step you can take. Plate it just before serving, and it will absolutely steal the show.
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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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