Pistachio Free Beef Carpaccio with Arugula and Capers
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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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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