Raw beef done right is one of the most elegant things you can put on a plate, and this version leans into bright, herbaceous flavors that let the quality of the tenderloin shine. The herb oil — built from fresh parsley, chives, lemon juice, and zest — does all the heavy lifting in the flavor department, bringing a clean, grassy punch that pairs beautifully with the silky beef. Capers add a briny pop, and the baby arugula gives each bite a peppery lift without any actual pepper in sight, making this a genuinely satisfying option for anyone who needs to avoid that spice. Skipping black pepper in a dish like this can feel like a compromise, but the layered acidity and fresh herbs more than fill that gap. The technique of briefly freezing the tenderloin before slicing is a small but brilliant step — it gives you those paper-thin, nearly translucent slices that make the whole presentation feel restaurant-worthy. Serve it on chilled plates and get it to the table quickly; this is the kind of dish that rewards a little attention to detail with a seriously impressive result.
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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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