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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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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