Hazelnut Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of those dishes that feels genuinely luxurious without requiring hours in the kitchen. Thin-pounded tenderloin gets draped across a platter and dressed with bright lemon, a whisper of ginger, and grassy olive oil — the kind of combination that makes every bite taste intentional. A tangle of peppery arugula sits right in the center, and briny capers scattered across the top give the whole thing a punchy, restaurant-worthy finish. Because this recipe is built entirely around fresh beef, produce, and pantry staples, there are no hidden nut-based oils, sauces, or garnishes to second-guess — just clean, straightforward ingredients you can verify at a glance. The brief freezer step is a clever trick that firms up the tenderloin just enough to slice it paper-thin without any special equipment. Since the beef is served raw, sourcing a beautiful piece of tenderloin from a butcher you trust makes all the difference in both safety and flavor. It's the kind of dish that looks like you spent all day on it but comes together in under an hour.
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!