Low Sugar Beef Carpaccio with Herb Oil & Capers
Raw beef done right is one of the most elegant things you can put on a plate, and this version delivers that restaurant-level wow factor with surprisingly minimal effort. Center-cut beef tenderloin gets briefly chilled in the freezer so it slices into impossibly thin, silky sheets — then each slice is gently pounded until nearly translucent and draped across a chilled plate. The whole dish comes alive with a bright herb oil made from extra-virgin olive oil, fresh lemon juice, zest, parsley, and chives, which dresses the beef in something vibrant and clean-tasting rather than heavy. Briny chopped capers and a handful of peppery baby arugula round everything out, adding texture and contrast in every bite. Because every component here is naturally free of added sugar — no sauces, no marinades, no sweetened dressings — this is the kind of dish that fits effortlessly into a no-added-sugar approach without any substitutions or label-checking required. It's proof that eating without sweeteners doesn't mean eating without sophistication. Serve it immediately on cold plates and let the quality of the ingredients do all the talking.
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Learn more →Ingredients
4 servings
For the carpaccio
- 8 oz beef tenderloin, center-cut, trimmed of any sinew
For the herb oil
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely sliced
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp capers, drained and roughly chopped
- 1 cup baby arugula
- 4 thin lemon slices (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 much easier.
- 2
While the beef chills, whisk together the olive oil, lemon juice, lemon zest, parsley, chives, and 1/4 tsp sea salt in a small bowl until combined. Set aside.
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