Gluten Free Beef Carpaccio with Arugula and Capers
Raw beef done right is genuinely one of the most elegant things you can put on a table, and this version delivers that restaurant-level wow factor with surprisingly little effort. Thin-pounded slices of tenderloin are draped across a platter and finished with a bright lemon-ginger dressing, peppery baby arugula, briny capers, and fresh herbs — every element earning its place. Because the dish is built entirely from whole, unprocessed ingredients, there's nothing hiding in a sauce packet or seasoning blend that could sneak in unwanted gluten. The technique of briefly freezing the tenderloin before slicing is the real secret here — it firms the meat just enough to get those paper-thin, nearly translucent rounds without any special equipment. A meat mallet or even a rolling pin does the pounding, so this is far more approachable than it looks. The lemon zest and ground ginger in the dressing give the raw beef a lift that keeps the whole dish feeling fresh and lively rather than heavy. Use the best-quality tenderloin you can find from a trusted butcher, keep everything cold until the moment you plate, and this will absolutely steal the show.
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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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