Gut Friendly 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 keeps things clean, bright, and easy on the digestive system. Pounded-thin tenderloin is naturally lean and tender, which means less work for your gut compared to a heavy, fatty cut. The dressing leans on fresh lemon juice, lemon zest, and a touch of ground ginger — a combination that's both vibrant and gentle, since ginger has long been valued for its soothing digestive properties. Baby arugula adds a peppery freshness, while capers and parsley bring just enough briny, herby contrast without overwhelming the palate. Everything here is whole, recognizable, and free from processed additives or heavy sauces that can trigger discomfort. The key is sourcing the freshest, highest-quality beef tenderloin you can find from a trusted butcher and keeping it cold right up until plating — quality matters enormously when the protein is served raw. It comes together quickly and looks stunning, making it a smart choice when you want something that feels indulgent but actually treats your body well.
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!