MSG Free Beef Carpaccio with Arugula and Capers
Raw beef dishes can feel intimidating to pull off at home, but this elegant Italian-inspired appetizer is surprisingly approachable with just a sharp knife and a little patience. The tenderloin is briefly chilled to firm up, then pounded paper-thin and dressed with a bright, zippy vinaigrette of lemon juice, lemon zest, extra-virgin olive oil, and a touch of ground ginger — no heavy sauces, no shortcuts. Peppery baby arugula, briny capers, and fresh parsley finish the plate with color and contrast that make it look genuinely restaurant-worthy. For anyone avoiding monosodium glutamate, this recipe is a natural fit because every single component is whole and unprocessed — there are no packaged dressings, seasoning blends, or cured ingredients that typically sneak in hidden additives. Sea salt and fresh citrus do all the heavy lifting in the flavor department, and they do it beautifully. The key to making it shine is sourcing the freshest, highest-quality beef tenderloin you can find from a butcher you trust, since the meat is served raw. Plate it cold, serve it immediately, and watch it disappear.
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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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