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 nothing more than a sharp knife and a few pristine ingredients. The tenderloin is briefly frozen to make paper-thin slicing achievable at home, then pounded until nearly translucent and dressed with a bright, zippy combination of lemon juice, lemon zest, olive oil, and a touch of ground ginger. Peppery baby arugula, briny capers, and fresh herbs finish the platter in a way that feels effortlessly sophisticated. Every single component here is whole-food and grain-free, so it fits naturally into an ancestral eating approach without any substitutions or workarounds. The key is sourcing the freshest, highest-quality beef tenderloin you can find — this is a dish where the ingredient does the heavy lifting, so a trusted butcher really matters. It comes together quickly once the beef is prepped, making it an impressive starter that won't keep you stuck in the kitchen.
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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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