Sesame Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of those dishes that feels impossibly elegant yet comes together with just a handful of quality ingredients. The tenderloin is briefly frozen to make paper-thin slicing achievable at home, then pounded until nearly translucent and dressed with a bright, gingery lemon vinaigrette that gently "cooks" the surface and lifts every bite. Peppery baby arugula, briny capers, and fresh herbs pile on top for a contrast of textures that makes the whole plate feel alive. For anyone navigating sesame sensitivities, this is the kind of restaurant-style dish that's genuinely tricky to order out — tahini, sesame oil, and sesame-crusted garnishes have a way of sneaking onto carpaccio plates at upscale spots. Here, every ingredient is straightforward and easy to verify: olive oil, lemon, sea salt, ginger, and fresh produce with no hidden blends or sauces to second-guess. The key to pulling it off is sourcing the freshest possible tenderloin from a butcher you trust and keeping everything cold right up until plating. It's a showstopper starter that proves simple, clean ingredients are all you really need.
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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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