Pecan Free Beef Carpaccio with Arugula and Capers
Raw beef tenderloin pounded paper-thin and dressed with bright lemon and a whisper of ginger — this is the kind of dish that looks like it came straight out of a white-tablecloth restaurant but comes together in your own kitchen with minimal effort. The brief freeze before slicing is the real trick here, giving you those impossibly thin, nearly translucent rounds without any special equipment. A tangle of peppery baby arugula piled in the center adds freshness and a little bite, while briny capers and fresh parsley bring just enough contrast to keep every forkful interesting. Because the whole dish is built around clean, whole ingredients — quality beef, olive oil, lemon, fresh herbs — there's no need to scan labels or worry about hidden nut-based additions sneaking in. The dressing is a simple whisk-together situation, and the assembly is more about arrangement than cooking, making this an impressive appetizer or starter that rewards a light touch. Just be sure to source the freshest tenderloin you can find from a butcher you trust, since the beef is served raw and quality really does make all the difference here.
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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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