Seed Oil Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of the most elegant things you can put on a table, and this version delivers that silky, melt-in-your-mouth experience with nothing but clean, whole ingredients. The dressing is built entirely on extra-virgin olive oil and fresh lemon juice — no canola, no soybean oil, no refined seed oils hiding in a bottled vinaigrette. That matters more than it sounds, because most restaurant carpaccio and store-bought dressings quietly rely on industrial oils that many people are actively trying to avoid. Here, every drop of fat comes from cold-pressed olive oil, so the flavor is bright and grassy rather than flat. Pounding the tenderloin thin is the real technique at the heart of this dish — a brief freeze firms the meat just enough to get those nearly translucent slices without tearing. The peppery arugula, briny capers, and fresh herbs pile on top to give you contrast in every bite. It comes together fast, looks stunning on the plate, and requires zero cooking — just good sourcing and a sharp knife.
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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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