Artificial Flavors Free 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-quality experience without a single artificial shortcut. Every element here is exactly what it appears to be — fresh herbs, real lemon, good olive oil, and a quality cut of beef tenderloin. The herb oil is whisked together from scratch using flat-leaf parsley, chives, lemon juice, and zest, so the brightness you taste comes entirely from the ingredients themselves, not from a bottled dressing loaded with natural and artificial flavor additives. Chilling the tenderloin briefly before slicing is the clever technique that makes paper-thin cuts achievable at home, and pounding each slice until nearly translucent gives you that melt-on-your-tongue texture. Briny capers and peppery baby arugula round out the plate with contrasting flavors that feel intentional and sophisticated. It's the kind of dish that looks like it took hours but comes together in under an hour with nothing but whole, honest ingredients.
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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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