Rice Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of the most impressive things you can put on a table, and this version delivers serious restaurant energy with surprisingly minimal effort. The tenderloin gets a brief stint in the freezer so it slices cleanly into near-translucent rounds, then each piece is pounded even thinner for that signature melt-in-your-mouth texture. A bright dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and a touch of ground ginger ties everything together with a citrusy lift that cuts right through the richness of the beef. Peppery baby arugula is piled in the center, and briny capers and fresh parsley get scattered over the top for a finish that looks effortlessly elegant. Every single component here is naturally grain-free and completely free of rice in any form — no hidden starches, no fillers, just clean, whole ingredients from start to finish. The key is sourcing the freshest, highest-quality tenderloin you can find from a butcher you trust, since the beef is served raw. This is the kind of dish that makes guests think you spent hours in the kitchen when the hardest part was just keeping your knife sharp.
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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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