Raw beef done right is one of the most quietly impressive things you can put on a table, and this version delivers on every level — silky, paper-thin tenderloin draped across a platter and finished with bright lemon dressing, peppery arugula, and briny capers. The technique of briefly freezing the beef before slicing and pounding is the real secret here, giving you those nearly translucent, melt-in-your-mouth slices without any special equipment. A simple whisk of olive oil, fresh lemon juice, lemon zest, and a touch of ground ginger ties everything together in a way that feels far more sophisticated than the effort involved. Every ingredient in this dish is naturally free of rye and grain-based fillers, so there's no need to scrutinize labels or worry about hidden additives sneaking into what should be a clean, elegant plate. The capers and fresh parsley scattered over the top add little pops of flavor that make each bite feel considered and complete. This is the kind of dish that looks like it came out of a proper Italian restaurant but comes together in your own kitchen with just a sharp knife and a few quality ingredients.
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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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