Black Pepper 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 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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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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