Raw beef done right is one of those dishes that looks impossibly elegant but comes together with just a sharp knife, a little patience, and genuinely good ingredients. The tenderloin gets a brief freeze to make paper-thin slicing achievable at home, then each slice is pounded nearly translucent before being dressed in a bright lemon-and-olive-oil vinaigrette with a subtle warmth from ground ginger. Peppery baby arugula, briny capers, and fresh parsley finish the platter with color and contrast that make it feel straight off a restaurant menu. Every single component here is naturally free from grain-based ingredients, so there's no need to audit labels or swap anything out — the recipe simply works as written. The key is sourcing the freshest beef tenderloin you can find from a butcher you trust, since it's served raw and quality makes all the difference. It's the kind of dish that impresses guests before anyone even takes a bite, and the clean, vibrant flavors mean it's just as satisfying to eat as it is to look at.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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