Oats Free Beef Carpaccio with Arugula and Capers
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.
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!