Pregnancy Friendly Beef Carpaccio with Arugula and Capers
Traditional carpaccio is made with raw beef, which is typically off the table during pregnancy — but this version is thoughtfully adapted so you can still enjoy those bright, restaurant-worthy flavors without the usual concern. The key is the freezer step: chilling the tenderloin until the exterior is firm makes it far easier to slice paper-thin, and using the freshest, highest-quality beef from a trusted butcher is essential here. Pounded nearly translucent and dressed with a lemon, olive oil, and ginger vinaigrette, the beef is delicate and deeply savory in every bite. Peppery baby arugula, briny capers, and fresh parsley bring contrast and freshness that make the whole plate feel light and elegant. The ginger adds a subtle warmth that plays beautifully against the bright citrus, rounding out a dish that feels genuinely special. It comes together quickly and looks stunning on the platter, making it a great choice when you want something impressive without spending hours in the kitchen.
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Learn more →Ingredients
4 servings
For the carpaccio
- 8 oz beef tenderloin, trimmed of any sinew
Ingredient noteCook all meat thoroughly when pregnant.
- 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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