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.
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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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