Mushroom 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 — is the real secret, coaxing each slice into a near-translucent sheet that practically melts on the tongue. A whisked dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and a hint of ground ginger lifts the richness of the beef without overpowering it. Baby arugula piled in the center adds a fresh, slightly bitter contrast, while capers and flat-leaf parsley bring a briny, herby finish that makes every bite interesting. For anyone navigating a diet that rules out fungi, this is the kind of showstopper that requires zero substitutions or workarounds — every single ingredient is naturally in the clear. The only real rule is sourcing the freshest, highest-quality tenderloin you can find, since the beef is served raw and quality makes all the difference. It's the sort of dish that looks like it came out of a fine-dining kitchen but comes together on your own counter with a sharp knife and a little patience.
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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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