Gelatin Free Beef Carpaccio with Arugula and Capers

Total time55 min

Prep time25 min

Cook time0 min

Gelatin Free Beef Carpaccio with Arugula and Capers

Raw beef done right is one of those dishes that feels impossibly elegant yet comes together with just a knife, a mallet, and a handful of fresh ingredients. The tenderloin is briefly frozen to make slicing effortless, then pounded paper-thin and dressed with a bright lemon-and-olive-oil vinaigrette that's spiked with a touch of ginger for unexpected warmth. A mound of peppery baby arugula sits at the center, and briny capers with fresh parsley scattered over the top give every bite a little pop of flavor. Because this dish is built entirely from whole, unprocessed ingredients — quality beef, citrus, fresh herbs, and good olive oil — there's nothing here that would sneak in unwanted additives or setting agents the way some prepared sauces or store-bought dressings might. That makes it a naturally clean, confident choice for anyone avoiding gelatin or similar thickeners without having to scrutinize a single label. 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 show. It's the kind of dish that looks like it came from a restaurant kitchen but rewards anyone willing to spend a few focused minutes at the cutting board.

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Ingredients

4 servings

For the carpaccio

8 oz beef tenderloin, trimmed of any sinew
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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