Macadamia Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of those dishes that feels impossibly elegant yet comes together with just a handful of quality ingredients and a little patience. The tenderloin gets a brief stint in the freezer to firm up, making it easy to slice paper-thin and pound nearly translucent — a small technique that delivers that signature melt-in-your-mouth texture. A bright dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and a hint of ground ginger ties everything together with a citrusy, slightly warm edge that lifts the richness of the beef beautifully. Peppery baby arugula, briny capers, and fresh parsley finish the platter with color and contrast that make it look like something straight off a restaurant menu. Because the ingredient list is clean and straightforward — no nut-based garnishes, sauces, or dressings hiding in the mix — you can serve this with total confidence to anyone avoiding tree nuts. The key here is sourcing the freshest, highest-quality beef tenderloin you can find and keeping it cold right up until plating, since the beef is served raw. It's the kind of dish that impresses every single time without requiring hours in the kitchen.
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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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