Emulsifier Free Beef Carpaccio with Arugula and Parmesan

Total time55 min

Prep time25 min

Cook time0 min

4.7

(6)

Emulsifier Free Beef Carpaccio with Arugula and Parmesan

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

12 oz beef tenderloin, center-cut, trimmed of all fat and sinew
3 tbsp extra-virgin olive oil, divided
2 tbsp fresh lemon juice
1 tsp dijon mustard
salt and pepper, to taste
2 cups baby arugula
2 oz parmesan, shaved with a vegetable peeler
2 tbsp capers, drained

For serving

1 lemon, cut into wedges, for serving

Instructions

1
Wrap the beef tenderloin tightly in plastic wrap and freeze for 25–30 minutes, until the exterior is firm but the center is not frozen solid — this makes slicing much easier.
2
Place your serving plates in the refrigerator or freezer to chill while you prepare the beef.

Want the full recipe?

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