Walnut Free Beef Carpaccio with Arugula and Capers
Few dishes feel as effortlessly elegant as thinly pounded beef tenderloin draped across a platter and finished with bright, peppery greens. The technique here — a quick freeze followed by careful slicing and gentle pounding — transforms a single piece of quality beef into something that looks like it came out of a fine-dining kitchen. A whisked dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and a touch of ground ginger ties everything together with a citrusy lift that cuts right through the richness of the raw beef. Briny capers, fresh flat-leaf parsley, and baby arugula add texture and color without overwhelming the star of the plate. Because the ingredient list is clean and straightforward, there's no need to scan labels or worry about hidden nut-based oils sneaking into your dish — every component is exactly what it says it is. This is the kind of recipe that rewards using the best ingredients you can find, especially when it comes to the beef itself, so sourcing from a trusted butcher really does make a difference. Pull it together just before serving and it's guaranteed to impress at a dinner party or a special weeknight meal.
About FigFig 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
- 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!