AIP Friendly Beef Carpaccio with Herb Oil & Capers
Raw beef dishes can feel like a minefield when you're navigating a healing protocol, but this elegant carpaccio is built entirely on clean, compliant ingredients that let the quality of the meat shine. A center-cut beef tenderloin is briefly chilled, then sliced paper-thin and pounded until nearly translucent — a technique that transforms a simple cut into something genuinely restaurant-worthy. The bright herb oil, made with extra-virgin olive oil, fresh lemon, parsley, and chives, does double duty as both dressing and flavor punch, keeping everything grain-free and nightshade-free without any compromise. Briny capers and a handful of peppery baby arugula round out each plate with texture and freshness that make this feel indulgent rather than restrictive. The whole dish comes together without any cooking, which means the delicate flavors stay vivid and nothing gets lost to heat. It serves four and looks stunning on chilled plates, so it's equally at home as a dinner party starter or a light weekend lunch.
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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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