Lupin Free Beef Carpaccio with Arugula and Capers

Total time55 min

Prep time25 min

Cook time0 min

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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Ingredients

4 servings

For the carpaccio

8 oz beef tenderloin, trimmed of any sinew
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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