Citric Acid Free Beef Carpaccio with Arugula and Capers
Raw beef carpaccio is one of those dishes that looks impossibly elegant but comes together with just a sharp knife, a little patience, and genuinely good ingredients. 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 fanned across the platter — no cooking required. A simple dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and a touch of ground ginger ties everything together with brightness and a subtle warmth. Peppery baby arugula, briny capers, and fresh parsley finish the plate with color and contrast that make it feel restaurant-worthy at home. For anyone avoiding citric acid as an additive, this recipe is naturally in the clear — every ingredient here is whole and unprocessed, with no packaged dressings, bottled marinades, or preserved items that commonly sneak citric acid in through the back door. The lemon juice provides acidity the old-fashioned way, straight from the fruit, so you stay in full control of what goes on the plate. Just source the freshest, highest-quality beef tenderloin you can find from a trusted butcher, keep it cold right up until plating, and this stunning dish is ready to impress.
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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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