Low FODMAP Beef Carpaccio with Arugula and Capers
Few dishes feel as effortlessly elegant as thinly pounded raw beef fanned across a platter and dressed with bright, punchy flavors. The technique here — a quick freeze followed by careful slicing and gentle pounding — transforms a piece of tenderloin into something almost translucent and incredibly tender, no heat required. A simple dressing of extra-virgin olive oil, fresh lemon juice, and lemon zest ties everything together with clean, citrusy acidity, while a pinch of ground ginger adds a subtle warmth that makes the whole dish feel a little unexpected. Peppery baby arugula, briny capers, and fresh parsley and chives round out the plate with color and texture. For anyone navigating a low FODMAP approach, this recipe is a natural fit — every ingredient on the list is free of the usual culprits that tend to sneak into restaurant versions, like garlic-heavy dressings or onion-laced garnishes. The dressing is made entirely from scratch, so there's no guessing about what's in it. It's the kind of dish that looks impressive enough for a dinner party but comes together with minimal fuss, as long as you start with the best-quality tenderloin you can find.
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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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