Wheat Free Beef Carpaccio with Arugula and Capers
Raw beef done right is one of those dishes that feels impossibly elegant yet comes together with just a knife, a mallet, and a handful of fresh ingredients. The tenderloin is briefly frozen to make slicing effortless, then pounded until nearly translucent and dressed with a bright lemon-ginger vinaigrette that lifts the richness of the meat beautifully. Peppery baby arugula, briny capers, and fresh parsley round out every bite with texture and contrast. Because the entire dish is built on whole, naturally unprocessed ingredients — quality beef, olive oil, lemon, and fresh herbs — there's nothing here that sneaks in hidden grain-based additives or fillers. That makes it a genuinely satisfying option for anyone navigating a wheat-free lifestyle without wanting to compromise on a showstopper plate. The key is sourcing the freshest tenderloin possible from a butcher you trust, since the beef is served raw and quality really does make all the difference. This is the kind of dish that looks like it came from a white-tablecloth restaurant but lands on your table in under an hour.
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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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