Raw beef done right is one of those dishes that feels impossibly elegant yet comes together with just a handful of quality ingredients. The tenderloin gets a quick freeze to make slicing effortless, then each round is pounded nearly translucent before being dressed in a bright, lemony vinaigrette with a subtle warmth from ground ginger. Peppery baby arugula, briny capers, and fresh parsley and chives finish the platter with color and contrast that make it look like something straight off a restaurant menu. Because the ingredient list is so clean and straightforward — good beef, olive oil, lemon, and fresh herbs — there's no need to scan labels or worry about hidden nut additions sneaking into the dish. The key is sourcing the freshest, highest-quality tenderloin you can find from a trusted butcher and keeping it cold right up until plating. It's the kind of showstopper appetizer that impresses a crowd while asking very little of the cook.
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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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