Soy Free Beef Carpaccio with Arugula and Capers
Few dishes feel as effortlessly elegant as thinly pounded raw beef tenderloin fanned across a platter, and this version delivers that restaurant-worthy drama right in your own kitchen. The beef is briefly chilled in the freezer to firm it up, then sliced and pounded nearly translucent before being dressed in a bright, gingery lemon vinaigrette made with nothing but olive oil, fresh lemon juice, zest, and a touch of sea salt. Peppery baby arugula, briny capers, and fresh parsley and chives finish the plate with color and contrast that make every bite feel considered. Because the ingredient list is so clean and straightforward, there are no hidden sauces, marinades, or condiments to worry about — soy sneaks into a surprising number of dressings and store-bought preparations, but everything here is made from scratch with whole, recognizable ingredients. The key to pulling this off is sourcing the freshest, highest-quality beef tenderloin you can find from a butcher you trust, since it is served raw. It comes together quickly once the beef has had its brief freeze, making it an impressive starter or light main that looks far more labor-intensive than it actually is.
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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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