Dairy Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of the most elegant things you can put on a table, and this version delivers serious restaurant energy with nothing more than a handful of fresh, clean ingredients. The tenderloin gets a quick freeze to make slicing effortless, then each piece is pounded until nearly translucent — a technique that sounds fancy but is genuinely satisfying to pull off at home. A bright dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and a touch of ground ginger ties everything together with a citrusy lift that cuts right through the richness of the beef. Peppery baby arugula, briny capers, and fresh parsley finish the platter with color and contrast. Classic versions of this dish sometimes sneak in shaved parmesan or a creamy sauce, but this one skips the dairy entirely without losing any of its sophistication — the olive oil dressing does all the heavy lifting. Because the beef is served raw, quality matters most here, so sourcing from a trusted butcher and keeping everything cold until the last second is the real secret to getting it right. It's the kind of dish that looks like it took hours but comes together in under an hour, and it will absolutely impress.
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!