Paraben 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 that restaurant-quality drama with nothing fussy or unnecessary in the ingredient list. The tenderloin is briefly frozen for easy slicing, then pounded paper-thin and dressed with a bright, simple vinaigrette of extra-virgin olive oil, fresh lemon juice, lemon zest, and a touch of ground ginger — clean, sharp flavors that let the beef shine. A mound of peppery baby arugula sits right in the center, with briny capers and fresh parsley scattered across the whole platter for color and contrast. What makes this dish so appealing from a paraben-free standpoint is how straightforward every component is — whole, unprocessed ingredients with no preservatives, no bottled dressings, and no packaged shortcuts that could introduce unwanted additives. Many store-bought sauces and condiments are where hidden compounds tend to sneak in, so building the dressing yourself from scratch here is genuinely the better move. The result is something that looks like it came out of a fine-dining kitchen but comes together with just a knife, a mallet, and a handful of fresh ingredients you can fully trust.
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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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