Seeds Free Beef Carpaccio with Arugula and Capers
Few dishes feel as effortlessly elegant as thinly pounded raw beef tenderloin fanned across a platter and finished with bright, punchy toppings. The technique here — a quick freeze followed by careful slicing and gentle pounding — transforms a single piece of quality meat into something that looks genuinely restaurant-worthy. A whisked dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and a touch of ground ginger ties everything together with a citrusy warmth that cuts right through the richness of the beef. Peppery baby arugula, briny capers, and fresh parsley and chives pile on top for layers of flavor and texture in every bite. For anyone navigating a seeds-free table, this is the kind of showstopper that can be tricky to find at restaurants, where dressings and garnishes often sneak in sesame or other seeds without a second thought. Every ingredient here is straightforward and easy to verify, so you can plate this with total confidence. Just source the freshest tenderloin you can find from a trusted butcher and keep it cold right up until serving — that's really all the prep work that matters.
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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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