Paleo 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 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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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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