Raw beef done right is one of the most elegant things you can put on a plate, and this version leans into that with a bright, herbaceous oil and the briny pop of capers. The technique of briefly freezing the tenderloin before slicing is the real secret here — it firms up the meat just enough to get those paper-thin, nearly translucent slices without any special equipment beyond a sharp knife. A quick pound between plastic wrap takes each slice the rest of the way, giving you that melt-on-your-tongue texture that makes this dish so memorable. The herb oil comes together in minutes, whisking fresh parsley, chives, lemon juice, and zest into good olive oil for a dressing that's clean and vibrant. For anyone avoiding synthetic preservatives like BHA and BHT, this recipe is a natural fit — every single ingredient is whole and fresh, with nothing processed or packaged that might sneak in unwanted additives. Baby arugula adds a peppery lift and a little color, making the finished plate look like something from a proper Italian trattoria. Serve it immediately on chilled plates and it's genuinely showstopping.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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