Turkey Free Beef Carpaccio with Arugula and Capers

Total time55 min

Prep time25 min

Cook time0 min

Turkey Free Beef Carpaccio with Arugula and Capers

Raw beef tenderloin pounded paper-thin and dressed with bright lemon, peppery arugula, and briny capers — this is the kind of dish that looks like it came out of a high-end Italian restaurant but comes together in your own kitchen with just a handful of quality ingredients. The technique is simpler than it sounds: a quick stint in the freezer firms up the meat just enough to slice cleanly, and a few passes with a mallet does the rest. A whisked dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and a touch of ground ginger ties everything together with a clean, citrusy punch that cuts right through the richness of the beef. Scattered capers and fresh parsley add little bursts of flavor in every bite, and optional chives bring a mild oniony finish that feels effortlessly elegant. Because this recipe is built entirely around beef tenderloin and fresh produce, there's no poultry of any kind to navigate around — just pure, unfussy ingredients you can source with confidence. The most important move here is starting with the freshest, highest-quality tenderloin you can find from a trusted butcher, since the beef is served raw. It's a stunning starter or light main that proves impressive food doesn't have to be complicated.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the carpaccio

8 oz beef tenderloin, trimmed of any sinew
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!