Lupin Free Beef Carpaccio with Arugula and Capers
Few dishes feel as effortlessly elegant as thinly pounded raw beef tenderloin draped across a platter and finished with bright, peppery greens. The technique here — a quick freeze followed by careful slicing and gentle pounding — transforms a single piece of quality meat into something that looks genuinely restaurant-worthy. A simple dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and a touch of ground ginger ties everything together with a citrusy lift that cuts right through the richness of the beef. Baby arugula piled in the center adds a fresh, slightly bitter contrast, while capers and flat-leaf parsley bring a briny, herbaceous finish to every bite. For anyone navigating lupin sensitivities, this recipe is naturally reassuring — every ingredient is whole and straightforward, with no flour-based coatings, dressings, or fillers where lupin can quietly hide. The only real rule is to source the freshest, highest-quality tenderloin you can find from a butcher you trust, since the beef is served raw. Keep everything cold right up until plating and this dish comes together in a way that feels far more impressive than the effort it actually takes.
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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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