Peanut 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 briefly chilled, then pounded into near-translucent slices and dressed with a bright lemon-and-ginger vinaigrette that cuts through the richness of the meat beautifully. Peppery baby arugula, briny capers, and fresh herbs finish the platter with color and contrast that make it feel restaurant-worthy. Because the ingredient list is so clean — quality beef, citrus, olive oil, and fresh greens — there's nothing hiding in here that could introduce cross-contamination from tree nuts or peanuts, which is a real concern with many restaurant versions that use flavored oils or dressed mixed greens of unknown origin. The key to pulling this off at home is sourcing the freshest beef tenderloin you can find from a butcher you trust, since it's served raw. That extra care pays off in every silky, savory bite.
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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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