Nutmeg Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of the most elegant things you can put on a table, and this version delivers serious restaurant energy with minimal effort. Thin-sliced, hand-pounded tenderloin gets draped across a platter and dressed with bright lemon, a whisper of ginger, and good olive oil — it's clean, bold, and genuinely beautiful. The peppery arugula mounded in the center and the briny pop of capers scattered over the top make every bite feel intentional and balanced. What makes this recipe especially appealing is how straightforward the ingredient list is — no spice blends, no pre-made sauces, and absolutely nothing that sneaks in unwanted warming spices like nutmeg. Many classic European preparations lean on mixed spice blends that can be hard to vet, so building the dressing from scratch here keeps everything transparent and in your control. The brief freezer step is the real trick: it firms up the tenderloin just enough to get those paper-thin slices without any special equipment. Use the freshest beef you can find from a butcher you trust, and this dish will absolutely steal the show.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!