Coconut Free Beef Carpaccio with Arugula and Capers
Few dishes feel as effortlessly elegant as thinly pounded raw beef tenderloin draped across a platter and finished with bright, peppery greens. The technique here — a quick freeze followed by careful slicing and gentle pounding — transforms a single piece of quality tenderloin into something that looks genuinely restaurant-worthy. A simple dressing of extra-virgin olive oil, fresh lemon juice, and a touch of lemon zest and ginger ties everything together with a clean, citrusy lift that lets the beef shine. Briny capers and fresh parsley scattered over the top add little pops of flavor that make every bite interesting. Because the ingredient list is so straightforward — good beef, olive oil, lemon, herbs — there's nothing hidden to worry about, no sneaky tropical oils or processed sauces that might introduce unwanted ingredients. The key is sourcing the freshest tenderloin you can find from a butcher you trust, since the beef is served raw and quality really does matter here. It's the kind of dish that impresses a dinner party crowd while asking very little of the cook.
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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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