Tree Nut Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of the most quietly impressive things you can put on a table, and this carpaccio delivers that restaurant-level elegance with surprisingly little effort. The technique of briefly freezing the tenderloin before slicing is the real secret — it gives you those paper-thin, nearly translucent rounds without needing a professional deli slicer. A bright dressing of lemon juice, lemon zest, and a touch of ground ginger lifts the richness of the beef beautifully, while peppery baby arugula and briny capers add contrast in every bite. Because the dish is built entirely from fresh, whole ingredients — quality beef, olive oil, herbs, and citrus — there's nothing hidden to worry about, no sauces with ambiguous add-ins, no pantry shortcuts that might sneak in unwanted allergens. It's naturally free of tree nuts from start to finish, not by substitution but simply by design. The key is sourcing the freshest tenderloin you can find from a butcher you trust, since the beef is served raw and quality really does show. Plate it just before serving and it looks like something that took far more skill than it actually did.
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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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