Cinnamon 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 sharp knife and a little patience. The tenderloin gets briefly chilled, then pounded into silky, near-translucent slices that practically melt on the tongue. A bright dressing of extra-virgin olive oil, fresh lemon juice, and lemon zest ties everything together, with a subtle warmth from ground ginger that keeps the flavor interesting without overpowering the beef. Peppery baby arugula, briny capers, and fresh parsley finish the platter with color and contrast. For anyone avoiding cinnamon, this is the kind of recipe that's naturally in the clear — there's no spice blend, no marinade mix, and no hidden seasoning that could sneak it in. Every ingredient is straightforward and easy to verify, which makes it a genuinely stress-free choice for a dinner party starter or a special date-night spread. Just source the freshest tenderloin you can find, and the dish does the rest.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!